Tomato Soup with Rotini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 44 μg | (73 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 223 mg | (235 %) | ||
| Potassium | 1,219 mg | (30 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 250 grams Spiral pasta
- salt
- 1 Zucchini
- 3 Bell pepper (red, yellow and green)
- 1 sprig thyme
- 1 shallot
- 2 garlic cloves
- 2 Tbsps olive oil
- 50 grams Peas (fresh or frozen)
- 2 Tbsps Tomato paste
- 600 grams crushed Canned tomatoes
- 400 milliliters Vegetable broth
- 400 milliliters Tomato juice
- ½ tsp dried oregano
- freshly ground peppers
- 1 pinch sugar
- Basil (for garnish)
Preparation steps
Cook the rotini in plenty of boiling salted water until al dente.
Rinse the zucchini, trim, cut in half and cut into 1-2 cm (approximately 1/2 to 3/4-inch) thick slices. Rinse the bell peppers, cut in half, remove seeds, remove ribs and cut into 2 cm (approximately 3/4 inch) cubes. Rinse thyme, pat dry and pluck leaves from the stalks.
Peel the shallot and garlic, finely chop both and sauté in a pan in hot olive oil until soft. Then add zucchini, bell peppers and peas, sauté briefly and stir in tomato paste. Pour in the crushed tomatoes, broth and tomato juice. Season with thyme, oregano, salt, pepper and sugar and simmer for about 10 minutes. Add rotini, heat through and season to taste. Place in bowls, garnish with basil leaves and serve with ciabatta, if desired.
