Minestrone Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 121 g | (81 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.6 g | (59 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 125.4 μg | (209 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,768 mg | (44 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 480 grams dried cannellini beans (canned)
- 40 grams streaky Bacon
- 1 onion
- 2 garlic cloves
- ½ red, dried Pepperoncini
- 3 carrots
- 100 grams Celery root
- 200 grams Green cabbage
- 2 stalks Celery
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 500 milliliters Vegetable broth
- 400 grams pureed Tomatoes
- 3 Beefsteak tomato
- 100 grams small macaroni
- 2 Tbsps chopped fresh parsley
- 1 tsp dried rosemary
- 1 tsp dried oregano
- salt
- peppers
- Dill (for garnish)
Preparation steps
Soak the beans overnight in plenty of cold water.
Cut the bacon into small cubes. Peel the onion and chop finely. Peel garlic and cut into thin slices. Cut pepperoncini into small pieces. Trim carrots and celery root, peel and cut into small cubes. Rinse the cabbage and dice. Rinse celery, trim and cut into thin strips.
Heat olive oil in a large pot, add bacon, onion, garlic and pepperoncini and cook until translucent, then deglaze with the white wine. Add carrots, celery root, celery, cabbage, vegetable stock and pureed tomatoes. Drain soaked beans, rinse off thoroughly and add to the soup. Bring to a boil, reduce heat and simmer for about 30 minutes.
Dip beefsteak tomatoes in boiling water, rinse in cold water, then peel, halve, core and seed. Dice tomato flesh.
Add the diced tomatoes and macaroni to the soup and simmer for another 10 minutes. Stir in parsley, rosemary and oregano and season the soup with salt and pepper.
Distribute the minestrone soup in bowls and serve sprinkled with dill.
