Spinach Soup with Beans
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 40 min.
Ready in
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 180.6 μg | (301 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 827 mg | (21 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Soak beans overnight in cold water. Trim the spinach, rinse and spin dry. Rinse celery, trim and cut into thin slices. Peel, rinse and dice the potatoes. Rinse the zucchini, trim, cut in half lengthwise and cut into thin slices.
2.
Fry the pancetta in a pan of hot oil. Peel onion and garlic and chop finely. Add to the pan with the pancetta and cook until translucent. Stir in the drained beans and add the broth. Simmer for 45 minutes over medium heat.
3.
Add potatoes and celery and simmer for another 15 minutes. Finally, add spinach and zucchini, season with salt, pepper and savory and simmer for 5 minutes. Serve in warmed bowls.
