Vegetable Soup with Macaroni

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Vegetable Soup with Macaroni
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
723
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie723 cal.(34 %)
Protein29 g(30 %)
Fat30 g(26 %)
Carbohydrates81 g(54 %)
Sugar added0 g(0 %)
Roughage23.9 g(80 %)
Vitamin A1.8 mg(225 %)
Vitamin D0 μg(0 %)
Vitamin E14 mg(117 %)
Vitamin K44.8 μg(75 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.5 mg(88 %)
Vitamin B₆1.2 mg(86 %)
Folate234 μg(78 %)
Pantothenic acid2 mg(33 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C260 mg(274 %)
Potassium1,927 mg(48 %)
Calcium411 mg(41 %)
Magnesium138 mg(46 %)
Iron5.1 mg(34 %)
Iodine20 μg(10 %)
Zinc3.9 mg(49 %)
Saturated fatty acids11 g
Uric acid308 mg
Cholesterol15 mg
Complete sugar23 g

Ingredients

for
4
Ingredients
300 grams macaroni
1 onion
2 garlic cloves
100 grams Bacon
2 Tbsps olive oil
400 grams carrots
2 stalks Celery
2 Savoy cabbage
150 grams Frozen pea
1 l Beef broth
salt
peppers
How healthy are the main ingredients?
carrotCeleryolive oiloniongarlic cloveSavoy cabbage

Preparation steps

1.

Peel and finely chop onion and garlic.

2.

Cut the bacon into small cubes.

3.

Peel and slice carrots.

4.

Rinse and chop celery.

5.

Rinse cabbage and cut into fine strips.

6.

Thaw peas.

7.

Sautée onion, garlic and bacon in a pan with olive oil, add the rest of the vegetables, pour in broth and bring to a boil. Add the noodles and let simmer for about 12-15 minutes over low heat. Season with salt and pepper and serve.

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