Minestrone Soup with Celery and Carrots

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Minestrone Soup with Celery and Carrots
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Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
192
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie192 cal.(9 %)
Protein5 g(5 %)
Fat8 g(7 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin K29 μg(48 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate25 μg(8 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.5 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C9 mg(9 %)
Potassium492 mg(12 %)
Calcium80 mg(8 %)
Magnesium31 mg(10 %)
Iron1.1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.2 g
Uric acid68 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
100 grams shallots
4 garlic cloves
200 grams Celery
150 grams carrots
1 sprig rosemary
3 Tbsps olive oil
1 tsp Tomato paste
800 milliliters Vegetable broth
1 bay leaf
salt
freshly ground pepper
100 grams small macaroni
Chives (for garnish)
How healthy are the main ingredients?
Celerycarrotshallotolive oilTomato pasterosemary

Preparation steps

1.

Peel the shallots and finely dice. Peel and press the garlic. Trim, rinse and cut the celery into 2-3 cm (approximately 1 inch) pieces. Peel the carrots, halve lengthwise and cut into 2-3 cm (approximately 1 inch) pieces. Rinse the rosemary, shake dry, pluck the leaves and chop finely.

Heat olive oil in a pan and fry the shallots and garlic over medium heat for 2-3 minutes until translucent. Add the celery and carrots, and cook for another 2 minutes. Remove the garlic from the pan.

2.

Stir the tomato paste and rosemary into the carrot-celery mixture, and cook for 30 seconds. Pour in the vegetable broth and bay leaf, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, cook the macaroni in boiling salted water according to package directions. Drain the macaroni briefly in a sieve and add to the soup.

Serve the soup in bowls and garnish with chives.