Italian Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 98.8 μg | (165 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 960 mg | (24 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 large Zucchini
- 1 stalk Leeks
- 2 stalks Celery (with leaves)
- 1 handful parsley
- 1 yellow onion
- 1 garlic clove
- 3 Tbsps olive oil
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 200 grams macaroni
- 350 grams Tomatoes
- 200 grams thick, white Beans (canned)
- salt
- freshly ground peppers
- 1 pinch chili peppers
Preparation steps
Step 1:
Rinse zucchini, leeks and celery. Remove ends from zucchini and cut into thin slices. Trim leeks and celery and also cut into slices. Reserve celery leaves.
Step 2:
Rinse celery leaves along with parsley, shake dry and very finely chop. Peel onion and garlic and chop finely.
Step 3:
Place a large pot on the stove. Add oil and slowly heat.
Step 4:
Add onion and garlic to the pot, fry while stirring for a few minutes until soft.
Step 5:
Add zucchini, leek and celery and fry while stirring for about 1 minute.
Step 6:
Deglaze the pot with wine and broth and let simmer uncovered for 5-7 minutes.
Step 7:
Break macaroni into smaller pieces. Add macaroni pieces, celery leaves and parsley to the pot and simmer for another 5 minutes.
Step 8:
Meanwhile, blanch tomatoes in a pot of boiling water, drain, rinse with cold water, peel, quarter and remove seeds. Cut tomato into thin strips. Drain beans in a colander.
Step 9:
Add beans and tomato strips to the pot, simmer again for 3-4 minutes until pasta is al dente and beans are hot.
Step 10:
Season the soup to taste with salt, pepper and chile pepper. Serve hot in bowls. If desired serve with fresh baguette and grated Parmesan cheese.
