Quick Italian Vegetable Soup

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Quick Italian Vegetable Soup
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
398
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie398 kcal(19 %)
Protein17.57 g(18 %)
Fat23.16 g(20 %)
Carbohydrates33.32 g(22 %)
Sugar added0 g(0 %)
Roughage5.13 g(17 %)
Vitamin A825.18 mg(103,148 %)
Vitamin D0.44 μg(2 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.58 mg(47 %)
Vitamin B₆0.41 mg(29 %)
Folate62.56 μg(21 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.33 μg(10 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C64.43 mg(68 %)
Potassium931.18 mg(23 %)
Calcium78.18 mg(8 %)
Magnesium48.86 mg(16 %)
Iron2.74 mg(18 %)
Iodine0.3 μg(0 %)
Zinc1.71 mg(21 %)
Saturated fatty acids8.2 g
Cholesterol44.37 mg

Ingredients

for
4
Ingredients
600 milliliters
400 grams
lumpy Tomatoes (canned)
250 grams
2
2 stalks
1
1
1 stalk
150 grams
white Beans (canned)
250 grams

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.