Minestrone with Cabbage

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Minestrone with Cabbage
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Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie340 cal.(16 %)
Protein10 g(10 %)
Fat7 g(6 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage9.7 g(32 %)
Vitamin A2.1 mg(263 %)
Vitamin D0 μg(0 %)
Vitamin E9.8 mg(82 %)
Vitamin K97.4 μg(162 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.8 mg(57 %)
Folate87 μg(29 %)
Pantothenic acid2 mg(33 %)
Biotin14.7 μg(33 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C107 mg(113 %)
Potassium1,206 mg(30 %)
Calcium197 mg(20 %)
Magnesium76 mg(25 %)
Iron2.7 mg(18 %)
Iodine14 μg(7 %)
Zinc1.4 mg(18 %)
Saturated fatty acids2.4 g
Uric acid91 mg
Cholesterol5 mg
Complete sugar14 g

Ingredients

for
8
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
How healthy are the main ingredients?
TomatoPastaTomato pasteParmesanolive oilSweet potato

Preparation steps

1.

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.

2.

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.

3.

Rinse zucchini, pat dry, trim and dice. Add to the soup along with the tomato paste and cook for about 3 minutes.

4.

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.