Quick Italian Vegetable Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
370
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 85.9 μg | (143 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,407 mg | (35 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Bring the broth and tomatoes to a boil. Season with salt and pepper. Cut the potatoes into bite size pieces and add to the soup. Reduce the heat and simmer for about 10 minutes. Peel, rinse and slice the carrots. Rinse and slice the celery. Rinse the zucchini, quarter lengthwise and cut into pieces. Rinse the pepper, halve and chop. Halve the leek lengthwise, rinse and cut into strips. Add the prepared vegetables to the soup. Simmer for about 8 minutes. Add broth, as needed.
2.
Rinse the beans and drain. Remove the sausage meat from the casings and shape into balls. Add to the soup with the beans. Let simmer for about 5 minutes.
3.
Season with salt and pepper and serve.
