Quick Minestrone
Quick Minestrone - Fast Italian Food: This super light vegetable soup takes only 30 minutes!
Healthy, because
Even smarter
Nutritional values
The Italian soup classic is excellent for dieting, as it is low in fat and calories, and helps kickstart the metabolism.
For a portion of extra protein, grate some fresh Parmesan cheese over the soup.
(Percentage of daily recommendation)
| Calorie | 70 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 90.4 μg | (151 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 444 mg | (11 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 small onion
- 1 garlic clove
- 1 sprig thyme
- 1 tsp olive oil
- 10 ozs Soup vegetables (frozen, diced; such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 20 ozs Vegetable broth
- 1 bay leaf
- salt
- peppers
- 1 small Tomato
- ½ bunch Arugula
Kitchen utensils
Preparation steps
Peel the onion and garlic and finely dice.
Rinse thyme and shake dry.
Heat oil in a pot. Sauté onion, garlic and thyme over medium-high heat, stirring constantly, for 2 minutes.
In a large pot mix the broth, soup vegetables and bay leaf and season with salt and pepper. Bring the soup to a boil, cover and cook over low heat for 20 minutes.
Rinse tomato, cut out the stem and dice.
Rinse arugula and shake dry. Cut off and discard the coarse stems. Cut the leaves crosswise into strips.
Add the tomato and arugula, cover the pot and cook for 2 minutes. Season to taste with salt and pepper and serve.
