Chickpea and meat stew soup

90 min
Recommended for: Water and cream-based soups
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Beef ossobuco 0.25 kg
Chickpeas 0.1 kg
Tagliatelle 0.15 kg
Eggs 2.5 ud
White stock 1.65 l
Table salt 17.5 g
See Recipe
Water 1.65 l
Bones 0.495 kg
Onion 0.165 kg
Carrots 0.083 kg
Green leek 0.825 ud
Powdered vegetable stock 0.083 kg
Elaboration
  • Soak the chickpeas overnight.
  • Clean the shank.

ELABORATION

  • Make a stock with the shank and chickpeas.
  • Boil the eggs and cut into cubes of 1 cm.
  • Cut the shank into cubes of roughly the same size.
  • Boil the noodles in the broth for 3 or 4 minutes.
  • Add in the rest of ingredients and bring the soup to a boil.
  • Serve.
Nutritional information (1 portion)
Energy
397.32
kcal
Carbohydrates
39.18
g
Proteins
22.53
g
Lipids
16.51
g
Sugars 6.17 g
Salt (Sodium) 10734.33 mg
Folic acid 88.69 ug
Vitamin C 13.86 g
Vitamin A 271.67 ug
Zinc 2.63 mg
Iron 4.16 mg
Calcium 116.44 mg
Cholesterol 156.34 mg
Polyunsaturated fatty acids 1.83 g
Monounsaturated fatty acids 6.32 g
Saturates 5.28 g
Fiber 5.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.