Italian Vegetable Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
217
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 217 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 541 mg | (14 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams small Pasta shell
- salt
- 100 grams Peas (frozen or fresh)
- 1 Zucchini
- 1 stalk Celery
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 can chopped Tomatoes (400 ml)
- 500 milliliters Vegetable broth
- freshly ground peppers
- Basil (for garnish)
Preparation steps
1.
Cook pasta according to package directions in a large pot with plenty of salted water and let then drain in a colander. Thaw peas in the meantime. Rinse summer squash, trim and finely dice. Rinse celery, trim and chop. Peel onion and cut into small cubes. Peel garlic cloves and chop.
2.
Heat olive oil in a saucepan and fry garlic, onion, celery and summer squash together while stirring. Add canned tomatoes, vegetable broth and peas, bring to a boil, reduce heat, simmer over low temperature for about 15 minutes and season with salt and pepper. Arrange pasta in deep soup plates and cover with Italian vegetable soup. Serve garnished with basil leaves.
