Vegetable Soup with Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 200 kcal | (10 %) | ||
| Protein | 7.44 g | (8 %) | ||
| Fat | 8.25 g | (7 %) | ||
| Carbohydrates | 28.31 g | (19 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 3.85 g | (13 %) |
| Vitamin A | 224.98 mg | (28,123 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.14 mg | (18 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 4.26 mg | (36 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 195.91 μg | (65 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 3.14 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29.2 mg | (31 %) | ||
| Potassium | 636.78 mg | (16 %) | ||
| Calcium | 72.33 mg | (7 %) | ||
| Magnesium | 59.39 mg | (20 %) | ||
| Iron | 2.35 mg | (16 %) | ||
| Iodine | 0.15 μg | (0 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.14 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 150 grams Conchiglie
- salt
- 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)
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.
