Scampi Minestrone

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Scampi Minestrone
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Health Score:
94 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
500
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie500 cal.(24 %)
Protein40 g(41 %)
Fat14 g(12 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.8 μg(4 %)
Vitamin E10.4 mg(87 %)
Vitamin K65.3 μg(109 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin14 mg(117 %)
Vitamin B₆0.9 mg(64 %)
Folate233 μg(78 %)
Pantothenic acid1.3 mg(22 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C126 mg(133 %)
Potassium1,525 mg(38 %)
Calcium273 mg(27 %)
Magnesium184 mg(61 %)
Iron3.4 mg(23 %)
Iodine146 μg(73 %)
Zinc4.8 mg(60 %)
Saturated fatty acids2.3 g
Uric acid342 mg
Cholesterol203 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
750 grams Tomatoes
1 each zucchini, carrot and onions
1 small Fennel
1 Red Bell pepper
1 Leek
150 grams canned Red Beans
2 garlic cloves
4 Tbsps olive oil
750 milliliters Instant vegetable broth
200 grams Spiral pasta
Salt and freshly ground pepper
12 medium Cocktail shrimp (with shell)
1-2 tablespoons balsamic vinegar
How healthy are the main ingredients?
Tomatoolive oilonionFennelLeekgarlic clove

Preparation steps

1.

Blanch tomatoes for 1 minute in boiling water, rinse with cold water and peel. Cut the tomatoes into small pieces. Peel carrot. Rinse fennel. Rinse pepper and cut into quarters. Cut carrots, fennel (reserve green fronds for garnish) and peppers into very small cubes. Rinse and thinly slice the zucchini. Rinse and cut leeks into rings. Drain the beans.

2.

Peel and dice the onion and garlic. Saute in 2 tablespoons olive oil in a saucepan. Add all vegetables (except tomatoes) and saute. Add broth and tomatoes and simmer, covered, for 10 minutes.

3.

Cook the pasta in plenty of boiling salted water according to package directions until al dente. Cook shrimp in remaining oil for 3 to 4 minutes.

4.

Drain the pasta. Season the soup with salt, vinegar and pepper. Stir in pasta. Arrange the shrimp on soup plates. Ladle over the soup. Garnish with fennel fronds.