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Minestrone
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
386
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 38.8 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 750 milliliters Vegetable broth
- 500 grams chopped Tomatoes (canned)
- 150 grams Pasta shell
- 250 grams white Beans (canned)
- 300 grams mixed Vegetables (frozen)
- 4 Tbsps balsamic vinegar
- 40 grams Parmesan
- salt
- freshly ground peppers
- 2 Tbsps coarsely chopped Sage
- 4 slices Baguette
- 4 Tbsps Pesto
Preparation steps
1.
Drain the beans.
2.
Bring the broth and tomatoes to a boil, add the pasta, beans and vegetables and simmer until the pasta is al dente and the vegetables are fork-tender. Stir in the balsamic vinegar and Parmesan and season with salt and pepper.
3.
Toast the baguette until golden brown, cut in half and spread the pesto over the cut-sides.
4.
Sprinkle the soup with sage and serve with the baguette.
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