Italian Vegetable Soup with Pesto

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Italian Vegetable Soup with Pesto

Italian Vegetable Soup with Pesto - A quick stew that exudes sophistication with the addition of saffron.

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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
200
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie200 kcal(10 %)
Protein9 g(9 %)
Fat10 g(9 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate47 μg(16 %)
Pantothenic acid0.6 mg(10 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C36 mg(38 %)
Potassium678 mg(17 %)
Calcium142 mg(14 %)
Magnesium51 mg(17 %)
Iron2 mg(13 %)
Iodine10 μg(5 %)
Zinc1.4 mg(18 %)
Saturated fatty acids3.8 g
Uric acid64 mg
Cholesterol8 mg

Ingredients

for
4
Ingredients
1 onion
1 garlic
1 piece 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 teaspoon dried oregano
salt
peppers
4 teaspoons Pesto (20 grams)
1 piece Parmesan (20 grams)
How healthy are the main ingredients?
tomatoSavoy cabbageKidney beansCeleryParmesanoregano

Preparation steps

1.

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.

2.

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.

3.

Add the saffron and oregano to the soup, season with salt and pepper and simmer over low heat for 5-10 more minutes.

4.

Season to taste, spoon into 4 bowls and garnish with 1 dollop of pesto. Slice the Parmesan cheese and serve with the soup.