White Bean and Pork Broth
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 52 min.
Ready in
Calories:
794
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 794 cal. | (38 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,744 mg | (44 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅔ cups dried White bean
- 4 cups vegetable stock
- 2 fresh bay leaves
- 2 garlic cloves
- 1 sprig rosemary (some needles set aside to garnish)
- ½ cup Bacon (sliced)
- 1 carrot (sliced)
- 1 onion (sliced)
- 1 stick Celery (sliced)
- 1 green pepper (sliced)
- 1 cup Chorizo (sliced)
- 2 Tbsps olive oil
Preparation steps
1.
Soften the beans overnight.
2.
Drain the beans, add them to a pot along with the stock, bay leaves, garlic and rosemary and bring to the boil. Simmer for approx. 50 minutes, stirring occasionally.
3.
Remove half of the beans from the stock using a draining spoon and set aside. Also remove the herbs and then puree the remaining beans and the garlic in the stock.
4.
Fry the bacon in 1 tbsp hot oil for 2-3 minutes. Add the vegetables and the pureed soup as well as the whole beans. Simmer for 15 minutes. If necessary add a little more stock and stir occasionally.
5.
Fry the chorizo in the remaining oil for 2-3 minutes. Season the soup with salt and ground black pepper, add the chorizo and the fat to the soup and serve garnished with the remaining rosemary.
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