Minestrone
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 64.6 μg | (108 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 956 mg | (24 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams macaroni
- 1 onion
- 1 Leek
- 150 grams carrots
- 200 grams potatoes
- 150 grams Celery
- 150 grams Frozen pea
- 200 grams Tomatoes
- 800 milliliters Vegetable broth (Instant)
- salt
- peppers
- 40 grams shaved Parmesan
- Basil (for garnish)
Preparation steps
1.
Peel onion and cut into small cubes. Rinse leeks and cut into 1 cm (approximately 1/2 inch) wide strips. Peel carrots and cut into slices. Peel potatoes and dice. Rinse celery, trim and cut into slices. Blanch tomatoes for a few seconds, rinse in cold water, peel, remove seeds and coarsely chop.
2.
In a large pot, heat broth and add onions, potatoes, carrots and celery. Simmer for 10 minutes and then reduce heat. Add noodles and remaining vegetables and cook according to the package directions. Season with salt and pepper. To serve, distribute the minestrone in soup bowls and garnish with Parmesan cheese and basil.
