Minestrone soup

75 min
Type of dish: Pasta, Legumes, Vegetables
Recommended for: Water and cream-based soups
Temperature: Hot
Seasonal period: March, April, May, June, July, August, September, October, November, December
Allergens:
Gluten
Gluten
Traces of eggs
Traces of eggs
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.075 kg
Leek 0.75 ud
Chopped pump king 0.075 kg
Carrots 0.075 kg
Cabbage 0.1 kg
Swiss chard 0.1 kg
Frozen spinach 0.05 kg
Haricot beans 0.05 kg
Frozen peas 0.075 kg
Spirals 0.075 kg
White stock 1.25 l
Pork belly 0.1 kg
See Recipe
Water 1.25 l
Bones 0.375 kg
Onion 0.125 kg
Carrots 0.063 kg
Green leek 0.625 ud
Powdered vegetable stock 0.063 kg
Elaboration
  • Prepare a stock.
  • Finely chop the bacon or dice.
  • Make the sauce: cut the onion and the garlic into brunoise and fry together with the bacon and some olive oil.
  • Cut the pumpkin, Dice the carrot .and cut the cabbage into julienne strips.
  • Boil the beans, the peas and the broad beans separately and add to the sauce. Other vegetables may be added (optional)
  • Cover with the stock and let boil for 20 minutes. Lastly, add the desired pasta.
  • Boil until the pasta is al dente.
Nutritional information (1 portion)
Energy
254.51
kcal
Carbohydrates
29.49
g
Proteins
11.25
g
Lipids
9.82
g
Sugars 8.71 g
Salt (Sodium) 7215.43 mg
Folic acid 125.19 ug
Vitamin C 63.3 g
Vitamin A 442.22 ug
Zinc 1.34 mg
Iron 3.59 mg
Calcium 131.49 mg
Cholesterol 14.53 mg
Polyunsaturated fatty acids 1.56 g
Monounsaturated fatty acids 3.51 g
Saturates 2.78 g
Fiber 7.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.