Vegetarian Broth with Beans and Pasta

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Vegetarian Broth with Beans and Pasta
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
320
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie320 kcal(15 %)
Protein9.59 g(10 %)
Fat11.76 g(10 %)
Carbohydrates45.77 g(31 %)
Sugar added0 g(0 %)
Roughage4.34 g(14 %)
Vitamin A100.39 mg(12,549 %)
Vitamin D0 μg(0 %)
Vitamin E0.56 mg(5 %)
Vitamin B₁0.44 mg(44 %)
Vitamin B₂0.25 mg(23 %)
Niacin4.02 mg(34 %)
Vitamin B₆0.26 mg(19 %)
Folate136.9 μg(46 %)
Pantothenic acid0.32 mg(5 %)
Biotin4.22 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C36.81 mg(39 %)
Potassium513.32 mg(13 %)
Calcium49.18 mg(5 %)
Magnesium43.41 mg(14 %)
Iron2.69 mg(18 %)
Iodine0.75 μg(0 %)
Zinc0.64 mg(8 %)
Saturated fatty acids1.54 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 tablespoons
1
onion (finely chopped)
2 cloves
finely chopped garlic
9 ounces
5 ounces
Green bean (halved)
1 teaspoon
chopped rosemary
3 ½ cups
5 ounces
5 ounces
canned Broad bean (drained)
1
zucchini (diagonally sliced)
2 tablespoons
To garnish

Preparation steps

1.
Heat the oil in a pan and gently cook the onions and the garlic until softened. Add the tomatoes and green beans and cook gently for a few minutes.
2.
Add the rosemary, stock and macaroni and cook gently for 6 minutes or until the pasta is almost tender.
3.
Add the broad beans and courgette. Season to taste with salt, pepper and balsamic vinegar and cook for 4 minutes until the macaroni and vegetables are tender
4.
Serve garnished with rosemary and basil leaves.