Kid-Friendly Minestrone
Kid-Friendly Minestrone - Not only for small eaters since everyone loves meatballs
Healthy, because
Even smarter
Nutritional values
Abundant colourful summer vegetables provide vitamins, minerals, fibre and trace elements. The whole programme required by the body is covered. Due to the different colours, the soup also contains a strong cocktail of bioactive phyto substances, e.g. carotenoids.
You can save a little fat if you do without the parmesan and instead sprinkle the minestrone with lots of chopped parsley or basil strips.
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 74 μg | (123 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 150 grams colorful Alphabet noodle
- salt
- 2 carrots (about 200 grams)
- 2 Zucchini (about 500 grams)
- ½ Cauliflower (about 450 grams)
- 2 garlic cloves
- 2 onions
- 2 Tbsps olive oil
- peppers
- 1 ½ liters Vegetable broth
- 250 grams Veal sausage (removed from casings)
- 425 grams white Beans
- 100 grams frozen Peas
- 50 grams Parmesan
Kitchen utensils
Preparation steps
Cook the pasta in a pot of boiling salted water until al dente according to package instructions, then drain in a colander. Rinse under cold water and drain well.
Peel the carrots. Rinse the zucchini and wipe dry. Cut both into 5 mm (approximately 1/4-inch) cubes.
Rinse the cauliflower, then separate into florets. Peel the garlic and onion and finely chop.
Heat the oil in pot. Sauté the onions and garlic until translucent, stirring frequently, about 2 minutes.
Add carrots to the pot and sauté until starting to turn tender, about 1 minute. Add zucchini and cauliflower.
Season with salt and pepper. Pour in the stock and simmer for 10 minutes.
Meanwhile, form the veal sausage into small meatballs with moistened hands.
Remove about 350 ml (approximately 1 1/2 cups) liquid from the pot and bring to a boil in a small pot.
Add meatballs to small pot, cover and simmer over medium heat until cooked through, about 5 minutes.
Drain the beans in a sieve, then rinse under cold water and drain well.
Add the beans, peas, pasta and meatballs to the pot with the broth and bring to a boil again. Season minestrone with salt and pepper. Shave the Parmesan cheese with a vegetable peeler (or a coarse grater) and serve alongside the soup.
