Vegetable Noodle Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 142.5 μg | (238 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 983 mg | (25 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Trim broccoli, divide into florets and trim thick stalks.
2.
Trim carrots, rinse and cut into slices. Heat broth, add vegetables and simmer for 10 minutes over medium heat. Drain beans well, rinse in cold water. Add the beans and farfalle to the broth and simmer until the farfalle is al dente, another 10-12 minutes.
3.
Season with salt and pepper and serve with grissini.
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