Savoy Cabbage and Bean Minestrone
with pepper and garlic cream
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 245 mg | (258 %) | ||
| Potassium | 1,702 mg | (43 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Savoy cabbage (About 1 kg)
- 2 onions
- 2 Tbsps olive oil
- 1 l Vegetable broth (Instant powdered)
- 2 Red Bell pepper
- 3 garlic cloves
- 4 Tbsps Sour cream
- 1 can White bean (425 ml)
- salt
- freshly ground pepper
- Basil (for garnish)
Preparation steps
1.
Rinse, trim and chop cabbage. Peel onions and cut into wedges. In a pot, sauté onions in hot olive oil. Add cabbage and cook briefly. Add broth and simmer about 30 minutes.
2.
Rinse and quarter peppers, remove seeds and ribs and cut one of the quarters into small cubes. Place the rest on a baking sheet, skin side up. Broil, watching carefully, until skin is blistered and black in spots, about 5 minutes. Remove skin from peppers.
3.
Peel garlic. Puree roasted peppers with garlic and sour cream. Season with salt and pepper. Stir beans into the soup, cook until heated through and season to taste. Divide minestrone among bowls and top each serving with a dollop of red pepper cream and diced peppers. Garnish with basil.
