Italian Vegetable Stew
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
119
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 119 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 30.4 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (chopped)
- 4 cloves garlic cloves (, finely chopped)
- 1 stick Celery (sliced)
- 2 carrots (finely sliced)
- 19 ozs canned, chopped Tomatoes
- 2 ½ cups vegetable stock
- salt
- peppers
- 1 cup peas
- To garnish
- marjoram
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.
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