Vegetarian Broth with Beans and Pasta
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
271
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves finely chopped garlic cloves
- 9 ozs canned Tomatoes
- 5 ozs Green beans (halved)
- 1 tsp chopped rosemary
- 3 ½ cups vegetable stock
- 5 ozs macaroni
- 5 ozs canned Broad bean (drained)
- 1 Zucchini (diagonally sliced)
- salt
- peppers
- 2 Tbsps balsamic vinegar
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.
