Italian Vegetable Stew
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
167
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 kcal | (8 %) | ||
| Protein | 5.04 g | (5 %) | ||
| Fat | 7.45 g | (6 %) | ||
| Carbohydrates | 22.23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.28 g | (18 %) |
more nutritional values
| Vitamin A | 875.76 mg | (109,470 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.78 mg | (7 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 1.99 mg | (17 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 54.61 μg | (18 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 6.87 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29.43 mg | (31 %) | ||
| Potassium | 455.92 mg | (11 %) | ||
| Calcium | 51.12 mg | (5 %) | ||
| Magnesium | 29.21 mg | (10 %) | ||
| Iron | 1.12 mg | (7 %) | ||
| Iodine | 1.55 μg | (1 %) | ||
| Zinc | 0.61 mg | (8 %) | ||
| Saturated fatty acids | 1.01 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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