Minestrone
Nutritional values
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 56.9 μg | (95 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,103 mg | (28 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Zucchini
- 200 grams green Beans
- 2 carrots
- 200 grams waxy potatoes
- 100 grams white Beans (canned)
- 100 grams Pancetta
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 800 milliliters Vegetable broth
- 4 Tomatoes
- salt
- peppers
- 2 Tbsps finely chopped Basil
Preparation steps
Peel the onion and garlic and finely chop. Rinse the zucchini, trim, cut in half lengthwise and cut into slices. Rinse the green beans, brush and cut in half or in thirds. Peel the carrots and cut into slices. Peel, rinse and dice the potatoes. Rinse the beans in a colander and drain well.
Cut the pancetta into small cubes and cook in a large pan in hot oil. Add the onion and garlic cubes, sauté until translucent and sauté green beans, carrots and potatoes briefly. Mix in the tomato paste and deglaze with the broth. Bring to a boil and simmer for about 15 minutes. Add broth if needed.
Rinse the tomatoes, quarter, remove seeds and cut into pieces. Add with the white beans and the zucchini to the soup. Season with salt and pepper, and simmer gently an additional 5-10 minutes.
Finally, add the basil, season to taste and serve.
