Pasta and Vegetable Soup

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Pasta and Vegetable Soup
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
342
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie342 cal.(16 %)
Protein16 g(16 %)
Fat5 g(4 %)
Carbohydrates57 g(38 %)
Sugar added0 g(0 %)
Roughage10.7 g(36 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K39.6 μg(66 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.7 mg(50 %)
Folate106 μg(35 %)
Pantothenic acid1 mg(17 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C96 mg(101 %)
Potassium953 mg(24 %)
Calcium171 mg(17 %)
Magnesium91 mg(30 %)
Iron3.5 mg(23 %)
Iodine10 μg(5 %)
Zinc2.1 mg(26 %)
Saturated fatty acids2.3 g
Uric acid142 mg
Cholesterol8 mg
Complete sugar12 g

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
How healthy are the main ingredients?
Savoy cabbageZucchinicarrotonionsalt

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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