Noodle Vegetable Soup
Healthy, because
Even smarter
Nutritional values
The wholemeal spaghetti strengthens our nerves with B vitamins. They also put us in a good mood, because the tryptophane contained is converted into serotonin in our body. This is a messenger substance which is responsible for feeling happy.
For an extra portion of vitamins and minerals, you can increase the vegetable content in the spaghetti vegetable soup. How about broccoli florets or carrots in the soup, for example? To prevent it from becoming too thick, you can add a little more vegetable stock or reduce the amount of noodles. Even with 200 g spaghetti and more vegetables the soup is satisfying.
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 573 mg | (14 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 300 grams Spaghetti
- 1 can peeled Tomatoes (400 grams)
- 1 large onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 bay leaves
- 200 grams frozen Peas
- 400 milliliters Beef broth
- 100 milliliters white wine
- olive oil
- butter
- salt
- freshly ground peppers
Preparation steps
Heat 3 tablespoons of oil in a pan and saute onion and garlic until soft. Chop canned tomatoes and add to the pan, saute briefly. Add wine and simmer until almost all liquid is evaporated. Add broth and bay leaves and bring to a boil, reduce heat and simmer for 5 minutes on low heat. Add pea and simmer for 5 more minutes. Season with salt and pepper.
Break noodles once and cook in plenty of boiling salted water until very al dente and drain. Mix pasta with 2 walnut-sized pieces of butter, place into bowls and top with vegetable soup. Sprinkle with grated Parmesan and serve immediately.
