Hearty Diet Recipe
Italian Veggie and Rice Soup
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 160 μg | (267 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 1,172 mg | (29 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Small skillet, 1 Bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Sieve, 1 Kitchen shears, 1 Can opener, 1 Lid, 1 Oven rack, 1 Plastic wrap
Preparation steps
1.
Heat the olive oil in a large pan and gently cook the vegetables until tender but not browned. Add the ham for the last 5 minutes.
2.
Add the tomato puree and stock. Bring to a boil and simmer for 20 minutes.
3.
Stir in the rice and season to taste with salt and pepper.
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