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Vegetable Soup with Macaroni
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
723
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.9 g | (80 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 44.8 μg | (75 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 234 μg | (78 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 260 mg | (274 %) | ||
| Potassium | 1,927 mg | (48 %) | ||
| Calcium | 411 mg | (41 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
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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
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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