Vegetable Soup with Bird's Tongue Pasta

حمدان الخليفيChef

Ingredients

• Bird's Tongue Pasta
  100 grams
• Peas
  100 grams
• Green Beans
  100 grams
• Carrot
  100 grams
• Potato
  100 grams
• Zucchini
  100 grams
• Onion, finely chopped
  1 piece
• Butter
  1 teaspoon
• Oil
  1 teaspoon

Steps

1. 1

   In a frying pan over heat, toast the bird's tongue pasta and then set aside.

   Required Tools:

   Frying Pan

   5 min
2. 2

   In a pot over heat, add the butter and oil, then add the chopped onion and sauté until softened.

   Required Tools:

   Pot

   5 min
3. 3

   Add the peas and green beans and stir well, then add boiling water and let it simmer for 5 minutes.

   5 min
4. 4

   Add the carrot and let it boil for a bit, then add the toasted bird's tongue pasta, followed by the diced potato and finally the zucchini. Adjust the salt and black pepper at the end.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Bird's Tongue Pastaper 100g

Energy360 kcal

Protein12 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3 g

Total Sugars0.5 g

Peasper 100g

Energy81 kcal

Protein5.4 g

Total Fat0.4 g

Carbohydrate14.5 g

Dietary Fiber5.7 g

Total Sugars3.3 g

Green Beansper 100g

Energy31 kcal

Protein2.4 g

Total Fat0.2 g

Carbohydrate7.1 g

Dietary Fiber3.4 g

Total Sugars1.4 g

Carrotper 100g

Energy41 kcal

Protein0.93 g

Total Fat0.24 g

Carbohydrate9.58 g

Dietary Fiber2.8 g

Total Sugars4.74 g

Water88.29 g

Potatoper 100g

Energy77 kcal

Protein2.02 g

Total Fat0.1 g

Carbohydrate17.58 g

Dietary Fiber2.2 g

Total Sugars0.82 g

Water79.25 g

Zucchiniper 100g

Energy17 kcal

Protein1.2 g

Total Fat0.3 g

Carbohydrate3.1 g

Total Sugars1.7 g

Dietary Fiber1 g

Water95 g

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Oilper 100g

Energy884 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags