Minestrone Soup with Toast
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
486
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 118.9 μg | (198 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 393 mg | (39 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 200 grams starchy potatoes
- 200 grams Celery root
- 2 garlic cloves
- 1 stalk Leeks
- 200 grams Green cabbage
- 80 grams Bacon
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 1 sprig rosemary
- 4 sprigs thyme
- salt
- peppers (freshly ground)
- 4 slices white bread
- 80 grams grated pecorino romano
- fresh Fresh herbs (for garnish)
Preparation steps
1.
Peel the carrots, potatoes, celery and garlic and dice small. Rinse the leeks and thinly slice into rings. Rinse the cabbage and thinly slice. Dice the bacon. Heat the oil in a large saucepan. Add the garlic and cook until fragrant. Add the carrots, celery and cabbage, and pour in the wine. Stir in the broth, herbs and potatoes. Simmer until the vegetables are tender, about 30 minutes.
2.
Toast the bread and cut in half.
3.
Remove 1/4 of the soup and puree in a blender. Stir back into the soup. Add more broth if necessary and simmer to warm through. Season with salt and pepper to taste. Divide the soup between bowls. Garnish with the cheese and herbs.
4.
Serve with the toast.
