White Bean Soup with Vegetables
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
177
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 79.8 μg | (133 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 541 mg | (14 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams dried, white Beans
- 1 onion
- 3 garlic cloves
- 2 carrots
- 4 Tbsps olive oil
- 1 dried Pepperoncini
- ½ tsp sugar
- 1 bay leaf
- 150 milliliters dry white wine
- 100 grams Cherry tomatoes
- 1 handful Spinach
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
1.
Soak beans overnight in cold water.
2.
Peel and halve onion. Press garlic through a garlic press. Peel carrot and cut into chunks. Drain beans. Heat 2 tablespoons oil in a large saucepan. Add vegetables and sauté until translucent. Crumble peperoncini over vegetables and sprinkle with sugar. Cut bay leaf repeatedly (to enhance flavor) and add to pan. Deglaze with wine and add beans. Fill with water to cover. Bring to a boil, then reduce heat to medium and simmer about 45 minutes.
3.
Rinse tomatoes. Rinse spinach thoroughly and cut into slightly smaller pieces. In the last 5 minutes of cooking time, add tomatoes and spinach. Season generously with salt, pepper, and nutmeg. Remove bay leaf. Serve drizzled with remaining olive oil.
