Italian-style Veg Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 12.7 g | (42 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 81.9 μg | (137 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,427 mg | (36 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 Leeks (sliced)
- 2 carrots (chopped)
- 1 onion (chopped)
- 1 clove garlic cloves (crushed)
- 1 ⅔ cups vegetable stock
- 1 tsp chopped thyme
- 2 potatoes (diced)
- salt
- peppers
- 28 ozs canned Tomatoes
- 1 pinch sugar
- 14 ozs canned cannellini beans (drained)
Preparation steps
1.
Heat the oil in a large pan and fry the leeks, carrots, onion and garlic over a low heat for about 5 minutes until softened.
2.
Add the stock and thyme and season with salt and pepper. Add the potato, bring to a simmer and cook for about 20 minutes, until the vegetables are tender.
3.
Add the tomatoes, sugar and cannellini beans to the soup and heat for a few more minutes.
4.
Pour into serving bowls, sprinkle with Parmesan and garnish with basil.
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