Italian Vegetable Soup

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Italian Vegetable Soup
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
354
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie354 cal.(17 %)
Protein13 g(13 %)
Fat9 g(8 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K98.8 μg(165 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.7 mg(50 %)
Folate158 μg(53 %)
Pantothenic acid1 mg(17 %)
Biotin12.4 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C67 mg(71 %)
Potassium960 mg(24 %)
Calcium162 mg(16 %)
Magnesium86 mg(29 %)
Iron3.2 mg(21 %)
Iodine15 μg(8 %)
Zinc1.6 mg(20 %)
Saturated fatty acids1.4 g
Uric acid150 mg
Cholesterol0 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
1 large Zucchini
1 stalk Leeks
2 stalks Celery (with leaves)
1 handful parsley
1 yellow onion
1 garlic clove
3 Tbsps olive oil
150 milliliters dry white wine
800 milliliters Vegetable broth
200 grams macaroni
350 grams Tomatoes
200 grams thick, white Beans (canned)
salt
freshly ground peppers
1 pinch chili peppers
How healthy are the main ingredients?
TomatoLeekCeleryolive oilparsleyZucchini

Preparation steps

1.

Step 1:

2.

Rinse zucchini, leeks and celery. Remove ends from zucchini and cut into thin slices. Trim leeks and celery and also cut into slices. Reserve celery leaves.

3.

Step 2:

4.

Rinse celery leaves along with parsley, shake dry and very finely chop. Peel onion and garlic and chop finely.

5.

Step 3:

6.

Place a large pot on the stove. Add oil and slowly heat.

7.

Step 4:

8.

Add onion and garlic to the pot, fry while stirring for a few minutes until soft.

9.

Step 5:

10.

Add zucchini, leek and celery and fry while stirring for about 1 minute.

11.

Step 6:

12.

Deglaze the pot with wine and broth and let simmer uncovered for 5-7 minutes.

13.

Step 7:

14.

Break macaroni into smaller pieces. Add macaroni pieces, celery leaves and parsley to the pot and simmer for another 5 minutes.

15.

Step 8:

16.

Meanwhile, blanch tomatoes in a pot of boiling water, drain, rinse with cold water, peel, quarter and remove seeds. Cut tomato into thin strips. Drain beans in a colander.

17.

Step 9:

18.

Add beans and tomato strips to the pot, simmer again for 3-4 minutes until pasta is al dente and beans are hot.

19.

Step 10:

20.

Season the soup to taste with salt, pepper and chile pepper. Serve hot in bowls. If desired serve with fresh baguette and grated Parmesan cheese.