Minestrone with Meat Tortellini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 885 mg | (22 %) | ||
| Calcium | 321 mg | (32 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 312 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pasta dough
- 300 grams Pastry flour
- 3 eggs
- salt
- Pastry flour (for the work surface)
- For the pasta filling
- 1 onion
- 2 Tbsps butter
- 250 grams Ground meat
- 1 Tbsp breadcrumbs
- 2 Tbsps grated Parmesan
- 1 egg yolk
- salt
- freshly ground peppers
- For the soup
- 100 grams Peas (frozen)
- 150 grams green Beans
- 1 carrot
- 100 grams Celery root
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- salt
- peppers
- dried oregano
- 50 grams sliced Parmesan
- Basil (for garnishing)
Preparation steps
For the dough: Mix all the dough ingredients and knead quickly into a dough until it no longer sticks to the hands. The quantity of flour may vary slightly. Form a ball, wrap in plastic wrap and let it rest for 30 minutes.
For the filling: Peel the onion, chop finely and saute in butter until translucent. Remove from the heat and let cool. In a bowl, mix the onion well with the ground meat, breadcrumbs, grated Parmesan and egg yolk. Season with salt and pepper.
Roll out the dough on a floured surface until thin and cut into 5 cm (approximately 2 inches) squares. Put 1 teaspoon of filling in the center of each dough square and fold the squares into triangles. Press the edges together. Take one corner of the dough triangle, loop to the other corner and overlap it. Squeeze the ends firmly. Place the dough carefully on a floured kitchen towel. Carefully shape all dough balls to look like tortellini.
For the soup: Thaw the peas. Rinse and peel the beans. Peel the carrot and celery root and dice finely. Peel the onion and garlic and chop finely. In a wide pot with oil, saute the onion and garlic until soft. Deglaze with the wine and then add the broth. Add the carrots, beans and celery and simmer for about 10 minutes on low. In the last 3 minutes of cooking, add the peas. Season with salt, pepper and oregano. Add the tortellini into the broth and let simmer for about 5 minutes.
Serve with sliced Parmesan and basil.
