Minestrone with Broad Beans
Healthy, because
Even smarter
Nutritional values
Thanks to the broad beans and peas, green minestrone is rich in vegetable protein and fibre, which aids digestion and ensures good satiety. The vitamin A from carrots and peas strengthens vision and promotes healthy skin.
The green minestrone is also a real treat during the asparagus season! Whether green or white asparagus: both cut a fine figure in Italian vegetable soup.
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 962 mg | (24 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams small, waxy potatoes
- 1 carrot
- 2 garlic cloves
- 1 white onion
- 2 Tbsps olive oil
- 750 milliliters Vegetable broth
- salt
- 100 grams fresh Fava bean (or frozen)
- 100 grams soup noodles
- 100 grams Peas (fresh or frozen)
- Sage (for garnish)
- freshly ground peppers
- Basil (for garnish)
Preparation steps
Peel potatoes, rinse and slice. Peel carrots and cut into cubes. Peel garlic and onion and finely chop. Heat oil in a pan and fry garlic and onion until translucent. Add broth and potatoes and season with salt and simmer for about 10 minutes. Add carrots, beans, pasta and peas and cook everything for 7-8 minutes. If needed add broth to reach desired consistency. Add sage and season to taste. Serve in soup plates and garnish with basil.
