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Tomato and Vegetable Soup

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Tomato and Vegetable Soup
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
280
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie280 kcal(13 %)
Protein9.42 g(10 %)
Fat17.53 g(15 %)
Carbohydrates25.01 g(17 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A820.89 mg(102,611 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.97 mg(8 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.31 mg(22 %)
Folate92.93 μg(31 %)
Pantothenic acid0.43 mg(7 %)
Biotin3.37 μg(7 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C38.26 mg(40 %)
Potassium639.81 mg(16 %)
Calcium194.09 mg(19 %)
Magnesium50.89 mg(17 %)
Iron2.53 mg(17 %)
Iodine0.3 μg(0 %)
Zinc1.18 mg(15 %)
Saturated fatty acids3.51 g
Cholesterol6.03 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 cups
canned tomatoes (chopped)
2
carrots (finely chopped)
1 stalk
Celery (sliced)
2
small zucchini (finely chopped)
½ cup
chickpeas (garbanzo beans)
4
scallions (finely chopped)
1 cup
String bean (topped and tailed and chopped)
2 cloves
garlic (finely chopped)
4 tablespoons
3 ½ cups
1
1 sprig
1 tablespoon
Garnish
¼ cup
freshly shaved Parmesan cheese

Preparation steps

1.
Fry the carrots and celery in hot olive oil for around 3 minutes, add the garlic, scallions, string beans, zucchini and tomatoes and continue frying for a further 1-2 minutes.
2.
Add the broth, bay leaf and thyme, season with salt and pepper and stir in the tomato paste. Simmer gently for a further 10-15 minutes.
3.
Add the garbanzo beans and simmer for 5 minutes until cooked through.
4.
To serve, ladle into bowls, scatter with parmesan and garnish with basil leaves.