Vegetable Soup with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 72.6 μg | (121 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- 4 carrots
- 2 sticks Celery
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 4 Tomatoes
- 150 grams red Beans (canned)
- 150 grams white Beans (canned)
- salt
- peppers (freshly ground)
- 2 Tbsps parsley (freshly chopped)
- 2 Tbsps Parmesan (freshly grated)
Preparation steps
Rinse and peel the potatoes, cut into quarters lengthwise and then cut into slices. Rinse and peel the carrots, cut in half lengthwise and then cut into slices. Rinse and trim the celery and chop it. Peel and chop the onion and garlic.
Heat oil in a pan and saute the vegetables for 1-2 minutes. Mix in the the tomato paste, dry white wine and pour in the broth. Simmer for about 20 minutes on low heat.
Meanwhile, blanch the tomatoes in boiling water and then drain. Peel, quarter, core and dice the blanched tomatoes.
Drain and rinse the red and white beans and then add to the vegetable soup. Season with salt and pepper and add the parsley. Simmer for about 15 minutes more on low heat.
To finish, add the freshly grated Parmesan cheese and season with salt and pepper. Transfer to bowls and serve with pesto.
