Noodle Soup with Vegetables and Bacon
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
534
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams macaroni
- 1 onion
- 2 garlic cloves
- 100 grams Bacon
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 2 carrots
- 2 sticks Celery
- 1 Zucchini
- 750 milliliters Beef broth
- 4 Tomatoes
- salt
- freshly ground peppers
Preparation steps
1.
Peel onion and garlic, finely chop onion.
2.
Cut bacon into small cubes.
3.
Peel carrots and dice.
4.
Rinse, dry and chop celery.
5.
Rinse zucchini and cut into small cubes.
6.
Blanch tomatoes in boiling water, rinse with cold water and peel, quarter and remove stems, cut into cubes.
7.
Heat olive oil in a saucepan and saute onion and bacon. Squeeze garlic through a garlic press and add to the pan. Add the rest of vegetables and saute briefly. Add tomato paste and broth and bring to a boil. Cover and simmer, stirring occasionally, for about 15 minutes. Add pasta and simmer for about 10-12 minutes on low heat. Season with salt and pepper and serve sprinkled with basil and Parmesan.
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