Rustic Veggie Broth Browl
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
260
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 993 mg | (25 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ⅔ cups floury potatoes (peeled and diced)
- 2 sticks Celery (sliced)
- 1 onion (finely diced)
- 2 garlic cloves (finely diced)
- 1 red pepper (finely diced)
- 1 red chili pepper (finely diced)
- 3 Tbsps olive oil
- 1 Tbsp tomato puree
- ⅜ cup Red wine
- 2 ½ cups vegetable stock
- 1 ¼ cups canned Tomatoes
- 1 cup canned red Kidney beans (drained)
- 1 bay leaf
- 2 Tbsps fresh Fresh herbs (e. g. thyme and rosemary, chopped)
- 2 Tbsps Parmesan (grated)
Preparation steps
1.
Fry the chopped vegetables in hot oil for 1-2 minutes. Stir in the tomato puree and quench with the red wine.
2.
Add the stock, tomatoes, beans and the bay leaf. Season with salt and ground black pepper and simmer for approx. 45 minutes. If necessary add a little more stock.
3.
Remove the bay leaf, stir in the herbs and cheese, season with salt and ground black pepper and serve.
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