Tomato and Pancetta Soup
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
397
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 ripe Tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 200 grams smoked, sliced Pancetta
- 50 grams Tomato paste
- 1 Tbsp sweet ground paprika
- 750 milliliters Vegetable broth
- 3 sprigs thyme
- 1 pinch sugar
- Sea salt
- freshly ground peppers
- thyme (for garnish)
Preparation steps
1.
Rinse and core the tomatoes and blanch in a pot of boiling water for 10 seconds. Drain the tomatoes, peel and dice. Peel the onion and garlic and finely chop. Heat the oil in a saucepan, add the onion and garlic and saute until translucent. Cut the pancetta into strips, add them to the pot and sauté briefly. Stir in the tomato paste, the tomatoes and the broth. Add the thyme and the paprika to the pan and simmer partially covered, stirring occasionally until the soup is flavorful, about 30 minutes. Remove the thyme and season again the soup with sugar, sea salt and pepper.
2.
Ladle the soup or into bowls or cups and serve garnished with thyme leaves.
3.
Serve as desired rolls.
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