Tomato Vegetable Soup
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
276
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 83.2 μg | (139 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 100 grams small Pasta shell
- salt
- 200 grams chickpeas (canned)
- 12 Cherry tomatoes
- 1 Red Bell pepper
- 200 grams green Beans
- 50 grams Spinach
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 can diced Tomatoes (400 ml)
- 500 milliliters Vegetable broth
- freshly ground peppers
Preparation steps
1.
Cook pasta in a large pot with plenty of salted wter according to package directions and drain it. Drain chickpeas in a colander. Rinse cherry tomatoes. Rinse bell peppers, cut in half, remove seeds and ribs and finely chop. Rinse green beans, trim and chop. Rinse and trim spinach. Peel onion and cut into small cubes. Peel garlic and chop.
2.
Heat olive oil in a saucepan and sauté garlic, onions and bell peppers in it while stirring. Add canned tomatoes, vegetable broth, beans and chickpeas and bring to a boil. Cook for about 15 minutes over low heat and then season with salt and pepper. Add spinach leaves and boil again. Arrange pasta in deep soup plates or bowls, pour tomato vegetable soup over top and serve.
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