White Bean Soup with Goat Cheese Crostini
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
387
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 1 tsp finely chopped thyme
- 1 can White bean (425 ml)
- 1 splash white wine
- 750 milliliters Instant vegetable broth
- salt
- peppers
- 8 slices Baguette
- 8 sm slices mature Goat cheese
- few sprigs of thyme
Preparation steps
1.
For the soup, peel the onion and garlic, and dice. Heat the olive oil in a pot and saute the onion, garlic and finely chopped thyme. Keep aside 4 tablespoons white beans and add the remaining to the onion-garlic mixture in the pan. Pour in the white wine and vegetable stock, cover the pan and simmer for about 15 minutes.
2.
Puree the soup and strain through a sieve into a saucepan. Season the strained soup with salt and pepper and heat 4 tablespoon beans in the soup.
3.
For the crostini, top the baguette slices with the goat cheese slices, sprinkle with some thyme leaves and broil under a preheated broiler until golden, watching carefully.
Serve the crostini together with the soup in bowls.
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