Minestrone
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 26.6 g | (27 %) | ||
| Fat | 19.8 g | (17 %) | ||
| Carbohydrates | 45.93 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.92 g | (23 %) |
| Vitamin A | 705.8 mg | (88,225 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.82 mg | (7 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.42 mg | (37 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 131.75 μg | (44 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 4.79 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 56.76 mg | (60 %) | ||
| Potassium | 890.47 mg | (22 %) | ||
| Calcium | 201.14 mg | (20 %) | ||
| Magnesium | 74.46 mg | (25 %) | ||
| Iron | 3.04 mg | (20 %) | ||
| Iodine | 0.83 μg | (0 %) | ||
| Zinc | 1.35 mg | (17 %) | ||
| Saturated fatty acids | 5.92 g | |||
| Cholesterol | 33.44 mg |
Ingredients
- Ingredients
- 100 grams white, dried Beans
- 150 grams Smoked bacon
- 1 onion
- 2 garlic cloves
- 1 stalk Leeks
- 2 carrots
- 2 stalks Celery
- ½ Fennel bulb
- 2 potatoes
- 1 Zucchini
- 100 grams green Beans
- 5 Savoy cabbage
- 100 grams Peas
- 3 Tbsps olive oil
- 1 ½ liters Beef broth (from a jar)
- salt
- peppers
- 3 Tomatoes
- 100 grams Spaghetti
- ½ bunch parsley
- ½ bunch Basil
- 50 grams grated Parmesan
Preparation steps
Soak beans overnight in cold water. Chop bacon into smaller pieces. Rinse vegetables, trim as needed and finely chop. Heat oil in a large saucepan. Peel onion and garlic and finely chop.
Fry bacon in the saucepan, add onions and garlic, sauté briefly, add drained beans and prepared vegetables and sauté everything for 10 minutes. Add broth and season with salt and pepper. Cover and simmer over low heat for 1 hour.
Blanch tomatoes in a pot of boiling water, drain, rinse with cold water and cut into quarters. Add spaghetti and tomatoes to the saucepan and let simmer for 15 minutes. Rinse parsley and basil and chop half of each. Add chopped herbs to the saucepan, mix and season with salt and pepper. Serve in bowls garnished with remaining parsley, basil and Parmesan.
