Vegetable Soup with Bacon and Spaghetti
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
601
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 551 mg | (14 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 1 Zucchini
- 2 sticks Celery
- 1 shallot
- 1 garlic clove
- 150 grams Bacon (sliced)
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth
- 250 grams Spaghetti
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the vegetables, trim, peel where appropriate, and cut into bite-sized pieces. Chop shallot and garlic finely.
2.
Cut bacon into strips and sauté together with the shallot and garlic in a pot with hot oil for 1-2 minutes. Add vegetables and sauté briefly. Fill the pot with the broth.
3.
Add the spaghetti, season with salt and pepper and simmer over medium heat for about 10 minutes. Season to taste and ladle into preheated soup bowls. Serve with toasted white bread, if desired.
