Minestrone with Winter Vegetables
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
1510
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,510 cal. | (72 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 210 g | (140 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20 g | (67 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 71.5 μg | (119 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 270 μg | (90 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,784 mg | (45 %) | ||
| Calcium | 357 mg | (36 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 150 grams Green beans (blanched)
- 300 grams Borlotti bean (canned)
- 2 garlic cloves
- 1 onion (white)
- 4 potatoes
- 1 Leek (small)
- Parmesan
- 4 Tbsps olive oil
- 200 milliliters Whipped cream
- salt
- peppers (freshly ground)
- 1 l Beef stock
- 4 Baguette (toasted, for serving)
Preparation steps
1.
Peel and chop the onion and garlic. Peel and dice the potatoes. Rinse and clean the leeks, cut into quarters lengthwise and then in long pieces. Peel and dice the carrots. Drain the borlotti beans.
2.
Heat the oil in a saucepan. Sauté onion and garlic until translucent. Add carrots and potatoes and cook just until tender. Add the beef stock and bring to a boil. Reduce heat to medium and simmer 5 minutes. Add the leeks and cook until the vegetables are done. Add the cream, the dreen beans and borlotti beans, boil for a few minutes, then season with salt and pepper. Ladle the soup into bowls, top with a slice of toasted bread and sprinkle with Parmesan. Serve hot.
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