Swiss-Style Minestrone
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
602
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,135 mg | (28 %) | ||
| Calcium | 353 mg | (35 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 147 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Pearl barley
- salt
- 1 onion
- 1 red paprika
- 3 stalks Celery
- 1 Fennel
- 1 small Kohlrabi
- 3 starchy potatoes
- 2 Tbsps vegetable oil
- 150 grams smoked Pancetta (cubed)
- 1 l Vegetable broth
- freshly ground peppers
- 100 grams freshly grated Gruyere
Preparation steps
1.
Rinse the barley and cook for 35-40 minutes in boiling salted water.
2.
Meanwhile, trim and rinse the vegetables. Peel the onion and finely chop. Cut the peppers, celery and the fennel including the green into bite-sized pieces. Cut the kohlrabi and potatoes into small cubes.
3.
Heat the oil in a saucepan and fry the bacon. Add the onions and sweat until translucent, then add the remaining vegetables. Sauté briefly and pour in the broth. Season with salt and pepper and simmer for about 15 minutes over medium heat. Drain the barley, mix with the soup, season again and serve sprinkled with cheese.
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