Potato Chickpea Soup

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Potato Chickpea Soup
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
544
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie544 kcal(26 %)
Protein19.6 g(20 %)
Fat21.04 g(18 %)
Carbohydrates71.95 g(48 %)
Sugar added0 g(0 %)
Roughage7.37 g(25 %)
Vitamin A7.79 mg(974 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.62 mg(62 %)
Vitamin B₂0.24 mg(22 %)
Niacin6.46 mg(54 %)
Vitamin B₆0.3 mg(21 %)
Folate226.99 μg(76 %)
Pantothenic acid0.39 mg(7 %)
Biotin1.81 μg(4 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C15.32 mg(16 %)
Potassium619.02 mg(15 %)
Calcium55.95 mg(6 %)
Magnesium51.44 mg(17 %)
Iron4.32 mg(29 %)
Iodine0.75 μg(0 %)
Zinc1.57 mg(20 %)
Saturated fatty acids5.37 g
Cholesterol78.23 mg

Ingredients

for
4
Ingredients
250 grams potatoes
1 onion
100 grams smoked Bacon
2 tablespoons olive oil
1 liter Vegetable broth
2 sprigs rosemary
280 grams chickpeas (canned)
200 grams small soup noodles
salt
peppers
grated Parmesan (for serving)
How healthy are the main ingredients?
chickpeaspotatoolive oilrosemaryonionsalt

Preparation steps

1.

Peel, rinse and dice the potatoes. Peel and finely chop the onion. Cut the bacon into cubes and saute in hot oil with the onion. Add the potatoes and saute.

2.

Pour in the broth. Rinse the rosemary, pluck the leaves and add to the soup. Simmer for about 15 minutes. Rinse the chickpeas and add to the soup. Simmer for about 5 minutes.

3.

Add the pasta. Cook until the pasta is al dente. Season with salt and pepper. Serve with parmesan.