Vegetable Soup with Pasta

Average: 0 (0 votes)
(0 votes)
Vegetable Soup with Pasta
share Share
bookmark_border Copy URL
Health Score:
89 / 100
25 min.
ready in 45 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie272 cal.(13 %)
Protein11 g(11 %)
Fat8 g(7 %)
Carbohydrates39 g(26 %)
Sugar added5 g(20 %)
Roughage5.8 g(19 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E3.5 mg(29 %)
Vitamin K58.3 μg(97 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.3 mg(21 %)
Folate148 μg(49 %)
Pantothenic acid1.1 mg(18 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C46 mg(48 %)
Potassium644 mg(16 %)
Calcium187 mg(19 %)
Magnesium64 mg(21 %)
Iron2.8 mg(19 %)
Iodine14 μg(7 %)
Zinc1.7 mg(21 %)
Saturated fatty acids2 g
Uric acid91 mg
Cholesterol4 mg
Complete sugar11 g


150 grams Conchiglie
2 scallions
2 stalks Celery
200 grams white Asparagus
1 Tbsp sugar
200 grams green Asparagus
1 small Zucchini
2 Tomatoes
1 l Vegetable broth
freshly ground peppers
2 handfuls mixed Fresh herbs (such as cress, parsley, chervil)
1 fresh garlic clove
2 Tbsps olive oil
1 splash lemon juice
grated Parmesan (for garnish)
How healthy are the main ingredients?
Celerysugarolive oilsaltZucchiniTomato

Preparation steps


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.


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. 


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.