Pasta and Vegetable Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 39.6 μg | (66 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 2 carrots
- ½ head Savoy cabbage
- 1 onion
- 200 grams green Beans
- 250 grams wide Tagliatelle (such as papardelle)
- 1 Tbsp butter
- salt
- 1 pinch Curry powder
Preparation steps
1.
Rinse the zucchini, quarter lengthwise and slice.
2.
Peel and dice the carrot and onion.
3.
Rinse the cabbage, remove the tough outer leaves and chop.
4.
Rinse and trim the green beans and cut them in half crosswise.
5.
Heat the butter in a saucepan and saute the onion until translucent. Add the carrots, zucchini, cabbage and beans and sauté briefly. Pour in the broth and bring to a boil. Reduce to a simmer, partially cover and cook over low heat, stirring occasionally until the vegetables are crisp-tender, about 20 minutes. Add the pasta to the soup and simmer until the pasta is al dente. Season with salt and curry powder.
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