Italian Ditalini Vegetable Soup (TM6)

Name: Italian Ditalini Vegetable Soup (TM6)
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 120 g celery stalks; 150 g white cabbage; 120 g carrot; 100 g Parmesan cheese; 30 g olive oil; 150 g onions; 400 g tinned chopped tomatoes; 1 vegetable stock cube (for 0.5 l); 150 g tomato passata; 1 Tbsp dried oregano; 1 tsp sugar; ¼ - ½ tsp fine sea salt; ½ tsp ground black pepper; 800 g water; 80 g dried ditalini pasta; 1 Tbsp extra virgin olive oil; 1 Tbsp fresh parsley leaves; bread

4.5 ( 17 ocen )

Bezpłatna rejestracja

Poziom trudności łatwy

Czas przygotowania 15 min

Czas całkowity 40 min

Liczba porcji 6 portions

Składniki

120 g celery stalks
150 g white cabbage thickest part of core removed, cut in 1-2 wedges that fit in feeder
120 g carrot
100 g Parmesan cheese cut in pieces that fit in feeder
30 g olive oil
150 g onions quartered
400 g tinned chopped tomatoes
1 vegetable stock cube (for 0.5 l) crumbled
lub 1 heaped tsp vegetable stock paste, homemade
150 g tomato passata
1 Tbsp dried oregano
1 tsp sugar
¼ - ½ tsp fine sea salt to taste
½ tsp ground black pepper
½ - 1 tsp chilli powder to taste (opcjonalnie)
800 g water
80 g dried ditalini pasta
1 Tbsp extra virgin olive oil for drizzling
1 Tbsp fresh parsley leaves finely sliced
bread toasted, for serving

Wartości odżywcze: na 1 portion
Kalorie: 233 kcal / 975 kJ
Białko: 10 g
Tłuszcz: 12 g
Węglowodany: 23 g
Błonnik: 3.9 g
Tłuszcz nasycony: 4 g
Sód: 427 mg