Mediterranean Bean and Veggie Broth

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Mediterranean Bean and Veggie Broth
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 13 h. 40 min.
Ready in
Calories:
320
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie320 kcal(15 %)
Protein12.58 g(13 %)
Fat9.62 g(8 %)
Carbohydrates52.33 g(35 %)
Sugar added0 g(0 %)
Roughage3.69 g(12 %)
Vitamin A681.04 mg(85,130 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.88 mg(7 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.19 mg(17 %)
Niacin3.56 mg(30 %)
Vitamin B₆0.38 mg(27 %)
Folate94.93 μg(32 %)
Pantothenic acid0.64 mg(11 %)
Biotin2.94 μg(7 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C49.08 mg(52 %)
Potassium698.27 mg(17 %)
Calcium207.61 mg(21 %)
Magnesium70.57 mg(24 %)
Iron3.03 mg(20 %)
Iodine2.41 μg(1 %)
Zinc3.58 mg(45 %)
Saturated fatty acids1.95 g
Cholesterol3.02 mg
Author of this recipe:
How healthy are the main ingredients?
oniongarliccarrotCeleriacolive oilrosemary

Ingredients

for
4
Ingredients
2 cups
dried Bean (e. g. Borlotti)
2
onions (diced)
2 cloves
garlic (diced)
1
carrot (peeled and diced)
1 cup
Celeriac (peeled and diced)
2 tablespoons
1 teaspoon
fresh rosemary (chopped)
8 cups
green kale (cavolo nero)
2 cups
2 cups
day-old white bread (diced)
2 tablespoons

Preparation steps

1.
Soften the beans in cold water overnight. The next day, drain them and then place them in a pot of water and cook for around 45 min.
2.
Place the diced vegetables in a large pot of oil with the rosemary and fry gently. Add the cabbage and season with salt and ground black pepper.
3.
Remove around three quarters of the beans from the pot and puree the rest. Add to the vegetables along with the stock. Simmer on a low heat for around 30 min. Add more stock if necessary.
4.
Add the bread and the beans to the soup for the last 5 min. Season with salt and ground black pepper and serve sprinkled with Parmesan.