Minestrone
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
394
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 91.7 μg | (153 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 150 grams Green cabbage
- 2 stalks Celery
- 2 carrots
- 100 grams white Beans (canned)
- 100 grams Pancetta
- 2 Tbsps olive oil
- 400 grams crushed Tomatoes (canned)
- 600 milliliters Vegetable broth
- 150 grams small tubular pasta
- 1 generous pinch Saffron (ground)
- ½ tsp dried oregano
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Peel onion and garlic and chop finely. Rinse cabbage, remove stalk and outer leaves and cut into fine strips. Peel celery and carrots, rinse, trim and cut into slices. Rinse beans and drain. Cut pancetta into strips. Heat oil in a large saucepan and fry pancetta. Add onion, garlic, cabbage, celery and carrot and sauté until soft. Add tomatoes and broth. Mix, boil, reduce heat and simmer for about 15 minutes. Add beans.
2.
Add pasta, saffron and oregano to soup and season with salt and pepper. Simmer for another 8-10 minutes.
3.
Finally, sprinkle with parsley and season to taste with salt and pepper. Distribute soup to deep plates or soup bowls.
4.
Serve if desired with croutons and grated Parmesan cheese.
