75 min
Temperature: Hot
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
Pumpkin 0.15 kg
Carrots 0.075 kg
Cabbage 0.1 kg
Swiss chard 0.125 kg
Frozen spinach 0.05 kg
Haricot beans 0.075 kg
Frozen peas 0.075 kg
Frozen broad beans 0.075 kg
Spirals 0.1 kg
White stock 1.25 l
Water 1.25 l
Bones 0.375 kg
Onion 0.125 kg
Carrots 0.063 kg
Green leek 0.625 ud
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)
Fiber 16.5 g
Saturates 3.04 g
Monounsaturated fatty acids 3.52 g
Polyunsaturated fatty acids 2.04 g
Cholesterol 16.03 mg
Calcium 282.43 mg
Iron 6.42 mg
Zinc 2.21 mg
Vitamin A 625.54 ug
Vitamin C 92.51 g
Folic acid 309.74 ug
Salt (Sodium) 15800.38 mg
Sugars 24.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.