Bean Soup with Prosciutto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 45.6 μg | (76 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 546 mg | (14 %) | ||
| Calcium | 291 mg | (29 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams small white Beans
- 2 Red Bell pepper
- 4 Tbsps olive oil
- 50 grams Bacon
- 1 onion
- salt
- freshly ground peppers
- ½ tsp dried oregano
- 1 l Beef broth
- 100 grams sieved Tomatoes (packaged)
- 70 grams freshly grated Parmesan
- 4 thin slices Prosciutto
- 2 Tbsps finely chopped Basil
Preparation steps
Cover beans with water and soak overnight. Rinse peppers, cut into quarters, remove the seeds and ribs and place on a baking sheet, season with salt, drizzle with 1 tablespoon olive oil and roast for about 20 minutes in a preheated oven (180°C, approximately 350°F). Meanwhile, finely chop bacon, peel onion and finely chop. Take peppers from the oven, remove the skin and cut into large pieces. Sweat bacon in a pan, briefly sauté onion and drained beans. Add oregano, pour in broth, season with salt and pepper, and boil the beans 1 1/2 - 2 hours until soft.
Stir in the tomato puree and simmer for another 10 minutes. Fold in peppers and Parmesan, season to taste. Serve soup in bowls. As desired put a slice of prosciutto in the middle, garnish with basil and drizzle with remaining olive oil.
