120 min
Temperature: Hot
Cuisine type: Italian cuisine
Allergens
Gluten
Gluten
Sulfites
Sulfites
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
White stock 1.25 l
Onion 0.15 kg
Leek 1.0 ud
Pumpkin 0.25 kg
Carrots 0.125 kg
Cabbage 0.125 kg
Swiss chard 0.15 kg
Frozen spinach 0.1 kg
Preserved white beans 0.125 kg
Frozen peas 0.1 kg
Frozen broad beans 0.1 kg
Spirals 0.15 kg
Water 1.25 l
Bones 0.375 kg
Onion 0.125 kg
Carrots 0.063 kg
Green leek 0.625 ud
Elaboration
  • Make a substantial stock.
  • Prepare all the vegetables:
    • Cut the onion and the leek (vegetables for the seasoning) into brunoise.
    • Cut the vegetables for the garnish: the pumpkin and the carrot into dices; and the cabbage and the swiss chards into julienne. Optional: add more vegetables, such as spinach.
  • Chop the bacon into strips or thin strips.
  • Cook the broad beans, the peas and the white beans separately.
  • For the soup:
    • Sauté the seasoned vegetables, together with the bacon and the olive oil.
    • Add the garnish and the stock.
    • Let boil for about 20 minutes.
    • Add the pasta (macaroni, penne, fusilli, etc).
  • Cook until the pasta is al dente.
  • Add salt to taste.
Nutritional information (1 portion)
Fiber 16.26 g
Saturates 6.08 g
Monounsaturated fatty acids 12.38 g
Polyunsaturated fatty acids 3.85 g
Cholesterol 24.1 mg
Calcium 309.12 mg
Iron 7.21 mg
Zinc 2.07 mg
Vitamin A 838.13 ug
Vitamin C 107.94 g
Folic acid 353.11 ug
Salt (Sodium) 24036.21 mg
Sugars 26.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.