Italian Vegetable Soup with Pesto
Italian Vegetable Soup with Pesto - A quick stew that exudes sophistication with the addition of saffron.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 pc Savoy cabbage (150 grams)
- 1 stalk Celery
- 4 starchy potatoes (200 grams)
- 1 carrot
- 100 grams Kidney beans (canned)(drained)
- 30 grams Smoked bacon
- 250 grams diced Tomatoes (canned)
- 600 milliliters Vegetable broth
- 1 generous pinch Saffron
- ½ tsp dried oregano
- salt
- peppers
- 4 tsps Pesto (20 grams)
- 1 pc Parmesan (20 grams)
Preparation steps
Peel the onion and garlic and finely chop. Rinse the cabbage, trim and cut into small pieces. Rinse, peel and dice the celery, potatoes and carrots.
Drain the beans in a colander and rinse well. Cut the bacon into small cubes and saute for 1-2 minutes over medium heat in a large saucepan. Add the onion and garlic and saute until soft. Add the remaining vegetables and tomatoes and pour in the broth. Bring to a boil and simmer for 15 minutes.
Add the saffron and oregano to the soup, season with salt and pepper and simmer over low heat for 5-10 more minutes.
Season to taste, spoon into 4 bowls and garnish with 1 dollop of pesto. Slice the Parmesan cheese and serve with the soup.
