Minestrone
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
335
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 49.7 μg | (83 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams white Beans (canned)
- ½ Zucchini
- 1 onion
- 2 stalks Celery
- 200 grams carrots
- 4 Tomatoes
- 250 grams potatoes
- 2 Tbsps butter
- 150 grams Pasta (such as pasta shells)
- 1 garlic clove
- salt
- freshly ground pepper
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Basil
- 4 Tbsps freshly grated Parmesan
Preparation steps
1.
Peel onion and dice finely. Rinse celery and cut into slices. Peel carrots and potatoes, chop.
2.
Rinse zucchini and cut into slices. Rinse tomatoes and remove stems. Blanch tomatoes in boiling water, rinse in cold water and peel, halve and remove seeds, chop.
3.
Heat butter is a saucepan and saute onion. Add celery, carrots and potatoes and saute for 5 minutes. Add tomatoes and cook for another 5 minutes. Add 1.5 L (approximately 6 cups) of water and bring to a boil. Simmer soup, covered, on low heat for one hour.
4.
Add pasta and drained beans and stir well. Bring to a boil and reduce heat. Simmer, stirring occasionally, until pasta is al dente. Season soup to taste. Add chopped garlic and sprinkle with herbs and Parmesan cheese. Serve.
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