Minestrone with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 97.4 μg | (162 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,206 mg | (30 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 500 grams Green cabbage
- 3 medium waxy Sweet potato
- 1 large onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 500 grams Tomatoes
- 2 small Zucchini
- 4 Tbsps Tomato paste
- 200 grams green Beans
- 1 ½ liters Vegetable broth
- 2 Tbsps cooked Rice
- 100 grams cooked Pasta (rotelle or elbow macaroni)
- salt
- freshly ground peppers
- 50 grams grated Parmesan
- 2 Tbsps mixed Italian Fresh herbs
Preparation steps
Discard the outer cabbage leaves then cut the cabbage into quarters and remove the core. Rinse and cut into strips. Peel the potatoes, rinse and dice. Rinse the green beans, trim and cut into thick pieces.
Peel the onion and garlic, finely chop and sweat in oil until translucent. Add the cabbage and potatoes and sauté, stirring, for about 1 minute. Add the broth, bring to a boil then add the green beans. Reduce the heat, cover and cook for about 10 minutes over low heat.
Rinse zucchini, pat dry, trim and dice. Add to the soup along with the tomato paste and cook for about 3 minutes.
Blanch the tomatoes, shock in ice water, peel, quarter, core and dice. Add to the soup and cook for about 2 minutes. Season with salt and pepper. To serve, stir the pasta and rice into the soup, season with salt and pepper and distribute between serving bowls. Serve with grated cheese and herbs.
