Green Bean Soup from Italy
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 57.5 μg | (96 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 925 mg | (23 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 350 grams green Beans
- salt
- 2 stalks Celery
- 1 onion
- 1 garlic clove
- olive oil
- 600 grams peeled Tomatoes (canned)
- 500 milliliters Beef broth (such as vegetable)
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped Basil
- 1 tsp freshly chopped oregano
- 1 sour Apple (such as Granny Smith)
- 350 grams Dry sausage
- freshly grated Parmesan (to sprinkle)
Preparation steps
Rinse, trim and blanch the green beans for about 3 minutes in boiling salted water. Drain, rinse with cold water, then drain again. Cut into 4 cm (approximately 1 1/2 inch) long pieces.
Rinse, trim and cut the celery into thin slices. Peel the onion and garlic, cut the onion into strips and finely chop the garlic.
In a saucepan, heat 2 tablespoons of oil and sweat the onion with the garlic until translucent. Add the celery and sauté briefly. Pour in the tomatoes and broth. Add green beans and herbs and simmer for 10-15 minutes over medium heat.
Meanwhile, peel the apple and cut into quarters, remove seeds and grate coarsely. If necessary, peel dry sausage and cut diagonally into slices. Add the grated apple and sausage to the soup, season with salt and pepper to taste and simmer for another 5 minutes. Pour in small bowls and serve sprinkled with parmesan.
