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Health Score:
89 / 100
2 h. 50 min.
ready in 14 h. 50 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie638 cal.(30 %)
Protein27 g(28 %)
Fat31 g(27 %)
Carbohydrates63 g(42 %)
Sugar added0 g(0 %)
Roughage14.2 g(47 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E6.7 mg(56 %)
Vitamin K65.6 μg(109 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.4 mg(36 %)
Niacin8.7 mg(73 %)
Vitamin B₆1 mg(71 %)
Folate229 μg(76 %)
Pantothenic acid1.6 mg(27 %)
Biotin16 μg(36 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C94 mg(99 %)
Potassium2,068 mg(52 %)
Calcium266 mg(27 %)
Magnesium173 mg(58 %)
Iron8 mg(53 %)
Iodine14 μg(7 %)
Zinc3.6 mg(45 %)
Saturated fatty acids6.8 g
Uric acid315 mg
Cholesterol6 mg
Complete sugar14 g


300 grams dried white Shelled fava bean
1 garlic clove
1 onion
1 stalk Celery
2 carrots
50 grams Pancetta
5 Tbsps olive oil
2 sprigs rosemary
2 Tbsps Tomato paste
400 grams Savoy cabbage
1 stalk Leeks
500 grams small Zucchini
1 cloves
1 bunch Basil
100 grams Arborio rice
freshly ground peppers
olive oil
How healthy are the main ingredients?
ZucchiniSavoy cabbageLeekCeleryolive oilTomato paste

Preparation steps


Soak the beans in a bowl of cold water overnight. Drain and place in a pot with 1 1/2 liters (approximately 6 cups) of water and bring to a boil. Reduce to a simmer and cook, adding more water if necessary, until the beans are tender, about 2 hours. Drain, reserving the cooking liquid.

Push half of the beans through a sieve. Peel and finely chop the garlic and onion. Rinse the celery and cut into small dice. Peel the carrots and cut into small dice.

Heat the olive oil in a saucepan. Cut the bacon into cubes and saute, turning the bacon over as it cooks. Add the garlic and onions and sauté briefly. Add the celery, carrots, rosemary, the strained beans, 1/2 cup of water and the tomato paste, cover and braise 10 minutes, stirring occasionally. Rinse and trim the savoy cabbage, leeks and zucchini.


Cut the cabbage into quarters, remove the stalk, cut the quarters into strips. Cut the leek into rings and cut the zucchini into strips. Add the vegetables to the pot with the bacon-tomato paste mixture, and pour in the bean cooking liquid. Simmer 10 minutes.

Add the whole beans and the finely chopped basil to the vegetable mixture.

In a saucepan, bring 250 ml (approximately 1 cup) of lightly salted water to a boil, add the rice, reduce to a simmer, cover and cook over low heat until the rice is tender, 20-30 minutes. Stir the rice into the pot, season with salt and pepper and drizzle with a little olive oil.