Vegetable Soup with Beans

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Vegetable Soup with Beans
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Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
254
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie254 cal.(12 %)
Protein8 g(8 %)
Fat7 g(6 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A1.9 mg(238 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K72.6 μg(121 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.7 mg(50 %)
Folate111 μg(37 %)
Pantothenic acid1.6 mg(27 %)
Biotin15.2 μg(34 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C59 mg(62 %)
Potassium1,340 mg(34 %)
Calcium191 mg(19 %)
Magnesium75 mg(25 %)
Iron2.6 mg(17 %)
Iodine19 μg(10 %)
Zinc1.5 mg(19 %)
Saturated fatty acids2 g
Uric acid100 mg
Cholesterol4 mg
Complete sugar13 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoCeleryolive oilTomato pasteParmesanparsley

Preparation steps

1.

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.

2.

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.

3.

To finish, add the freshly grated Parmesan cheese and season with salt and pepper. Transfer to bowls and serve with pesto.