Minestrone with Pesto and Parmesan
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 131.3 μg | (219 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams small carrots
- 150 grams Broccoli
- 150 grams Cauliflower
- 150 grams green Beans
- 1 stalk Leeks
- 1 l Vegetable broth
- 300 grams Pasta shell
- 1 bunch Basil
- 4 Tbsps Basil pesto (from a jar)
- 2 Tbsps freshly grated Parmesan
Preparation steps
1.
Peel carrots and cut into 4 cm (approximately 1 1/2 inch) long pieces. Rinse and dry broccoli and cauliflower, cut into bite-sized pieces. Rinse beans and cut into 2 cm (approximately 3/4 inch) pieces. Rinse leek and cut lengthwise, then cut into small rings.
2.
Heat broth in a saucepan, add vegetables and pasta and simmer for about 15 minutes on medium heat. Season with salt and pepper. Pour into preheated deep plates and sprinkle with basil leaves. Garnish with dollops of pesto and sprinkle with Parmesan. Serve.
