Savoy Cabbage and Bean Minestrone

with pepper and garlic cream
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Savoy Cabbage and Bean Minestrone
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Health Score:
98 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
350
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie350 cal.(17 %)
Protein23 g(23 %)
Fat11 g(9 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage14.1 g(47 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E9.4 mg(78 %)
Vitamin K14 μg(23 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.9 mg(64 %)
Folate217 μg(72 %)
Pantothenic acid1.4 mg(23 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C245 mg(258 %)
Potassium1,702 mg(43 %)
Calcium286 mg(29 %)
Magnesium137 mg(46 %)
Iron5.9 mg(39 %)
Iodine10 μg(5 %)
Zinc3 mg(38 %)
Saturated fatty acids3.3 g
Uric acid224 mg
Cholesterol10 mg
Complete sugar13 g

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)
How healthy are the main ingredients?
Sour creamolive oilSavoy cabbageoniongarlic clovesalt

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.

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