Tomato and Bean Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
134
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 66.1 μg | (110 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Tomatoes
- 1 shallot
- 150 grams Celery root
- 1 garlic clove
- 2 Tbsps olive oil
- 600 milliliters Vegetable broth
- 400 grams white Beans (canned)
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 Tbsp gin (to taste)
- 1 Tbsp freshly chopped Basil
Preparation steps
1.
Blanch the tomatoes, cool in an ice water bath, peel, quarter, core and dice. Peel the shallot and garlic, rinse and trim the celery, finely dice all three and sauté for 1-2 minutes in hot oil. Add the tomatoes and the vegetable broth. Cover and simmer for about 15 minutes.
2.
Rinse and drain the beans. Puree the soup, add the beans and simmer for about 10 minutes. Season with salt, sugar, pepper and a dash of gin to taste. Finally, add the basil and serve hot in bowls.
