Vegetable Soup with Pasta

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Vegetable Soup with Pasta
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
200
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie200 kcal(10 %)
Protein7.44 g(8 %)
Fat8.25 g(7 %)
Carbohydrates28.31 g(19 %)
Sugar added3.14 g(13 %)
Roughage3.85 g(13 %)
Vitamin A224.98 mg(28,123 %)
Vitamin D0 μg(0 %)
Vitamin E2.14 mg(18 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.26 mg(24 %)
Niacin4.26 mg(36 %)
Vitamin B₆0.29 mg(21 %)
Folate195.91 μg(65 %)
Pantothenic acid0.56 mg(9 %)
Biotin3.14 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C29.2 mg(31 %)
Potassium636.78 mg(16 %)
Calcium72.33 mg(7 %)
Magnesium59.39 mg(20 %)
Iron2.35 mg(16 %)
Iodine0.15 μg(0 %)
Zinc1.5 mg(19 %)
Saturated fatty acids1.14 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
150 grams
2
2 stalks
200 grams
white Asparagus
1 tablespoon
200 grams
green Asparagus
1
small Zucchini
2
1 liter
freshly ground Pepper
2 handfuls
mixed Fresh herbs (such as cress, parsley, chervil)
1
2 tablespoons
1 splash
grated Parmesan (for garnish)

Preparation steps

1.

Cook pasta in a pot of boiling salted water until al dente, drain and set aside. Rinse scallions and chop. Rinse celery and cut into small slices. Peel white asparagus and cook in a pot of boiling salted water with sugar for about 5 minutes. Peel the lower third of green asparagus, add to the pot and cook white and green asparagus for another 5 minutes. Drain, rinse with cold water, rinse again and cut into slightly smaller pieces. Rinse small squash, trim and cut into thin slices. Scald tomatoes in a pot of boiling salted water, drain, rinse with cold water, peel, quarter, remove seeds and cut into small cubes.

2.

Bring vegetable broth to a boil in a pot. Add all prepared ingredients to the pot and season with salt and pepper. Let simmer for approximately 2 minutes. 

3.

Meanwhile, rinse herbs, shake dry, pluck leaves from stems and puree finely in a blender with peeled clove of garlic and oil. Stir resulting pesto into the pot and season with lemon juice, salt and pepper. Dive soup between deep plates or soup bowls and serve garnished with Parmesan.