Italian Vegetable Stew

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Italian Vegetable Stew
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
167
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie167 kcal(8 %)
Protein5.04 g(5 %)
Fat7.45 g(6 %)
Carbohydrates22.23 g(15 %)
Sugar added0 g(0 %)
Roughage5.28 g(18 %)
Vitamin A875.76 mg(109,470 %)
Vitamin D0 μg(0 %)
Vitamin E0.78 mg(7 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.24 mg(17 %)
Folate54.61 μg(18 %)
Pantothenic acid0.27 mg(5 %)
Biotin6.87 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C29.43 mg(31 %)
Potassium455.92 mg(11 %)
Calcium51.12 mg(5 %)
Magnesium29.21 mg(10 %)
Iron1.12 mg(7 %)
Iodine1.55 μg(1 %)
Zinc0.61 mg(8 %)
Saturated fatty acids1.01 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (chopped)
4 cloves
garlic (, finely chopped)
1 stick
Celery (sliced)
2
carrots (finely sliced)
19 ounces
canned, chopped tomatoes
2 ½ cups
1 cup
To garnish
How healthy are the main ingredients?
olive oiloniongarlicCelerycarrottomato

Preparation steps

1.
Heat the oil in a large pan and cook the onion and garlic until soft.
2.
Add the celery and carrots and cook for 5 minutes. Stir in the tomatoes and stock and season to taste with salt and pepper.
3.
Bring to a boil, reduce the heat, cover and simmer for 35 minutes. Add the peas and simmer for a further 5 minutes.
4.
Pour into serving bowls and garnish with marjoram. Serve with sliced bread and thinly sliced cheese.