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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
