Cannellini and Pork Broth
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1002
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,002 cal. | (48 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,362 mg | (34 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 cup Smoked ham (diced)
- 1 ⅔ cups Smoked Sausage (sliced)
- ½ small Leek (sliced)
- 1 large onion (chopped)
- 2 large carrots (peeled and sliced)
- 2 baby Turnip (peeled and sliced)
- 2 cups canned cannellini beans (drained)
- 1 cup canned Lima bean (drained)
- 5 cups vegetable stock
- flat-leaf parsley (chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the olive oil in a large saucepan set over a medium heat until hot.
2.
Add the smoked ham and sausage, frying gently for 4-5 minutes until lightly coloured.
3.
Add the leek, onion, carrot, and turnip to the saucepan. Stir well, cooking for a further 5-6 minutes until softened.
4.
Stir through the beans and cover with the stock. Cook until simmering, and then continue to cook over a reduced heat for 25-30 minutes until the beans are tender.
5.
Season to taste with salt and pepper. Ladle into bowls and garnish with a sprinkle of chopped parsley.
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