Vegetable Broth Cups
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- 1 onion (chopped)
- 1 clove garlic cloves (crushed)
- 1 stick Celery (chopped)
- ⅔ cup dry white wine
- 5 firm Tomatoes (chopped)
- 3 ½ cups vegetable stock
- 2 sprigs rosemary
- 14 ozs canned cannellini beans (drained and rinsed)
- 7 ozs Savoy cabbage (thinly sliced)
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Small knife, 1 Large knife, 1 Citrus juicer, 1 Tablespoon, 1 Immersion blender, 1 deep bowl, 1 Peeler, 1 Cutting board, 2 Pots, 1 Teaspoon, 1 großes Sieve, 1 Small bowl, 1 Measuring cups, 1 Slotted spoon, 1 Whisk, 1 Fine grater
Preparation steps
1.
Heat the olive oil in a large pan, add the onion, garlic and celery and cook gently for about 10 minutes until soft.
2.
Add the wine and bring to a boil. Add the tomatoes, stock, rosemary and beans, reduce the heat, cover and simmer for 20 minutes.
3.
Add the cabbage, season to taste and simmer for a further 15 minutes. Pour into warmed serving bowls.
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