Minestrone Soup with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 760 mg | (19 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 carrots
- 2 stalks Celery (with greens)
- 40 grams diced Smoked bacon
- 1 onion
- 1 garlic clove
- 1 Tbsp Tomato paste
- 150 milliliters white wine
- 500 grams peeled Tomatoes (canned)
- 400 milliliters Vegetable broth
- salt
- freshly ground peppers
- ½ tsp dried oregano
- 150 grams cooked Rice
- 1 Tbsp balsamic vinegar
- 1 pinch sugar
- freshly grated Parmesan (to sprinkle)
Preparation steps
Peel the carrots and the potatoes, rinse, cut the carrots in half lengthwise and cut into thin slices, and cut the potatoes into small dices.
Rinse the celery, shake dry, trim, cut the greens into thin strips and cut the whites into thin slices.
Fry the bacon in a dry pan until crispy.
Remove the bacon from the pan and drain on kitchen paper.
Peel the onion and garlic, and chop finely. Heat oil in a pan and saute the onion and garlic.
Stir in the tomato paste and leave briefly until it changes the color.
Pour in the white wine and boil.
Mix the tomatoes with the broth and crush with a wooden spoon.
Pour the vegetable broth and tomato mixture along with oregano, season with salt and pepper, and simmer for 15-20 minutes.
Add the rice and bacon and heat it up briefly. Stir in the vinegar and sugar, and season the soup with salt and pepper.
Garnish the minestrone soup with Parmesan and serve sprinkled with celery.
