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Macaroni and Potato Soup

Make a fragrant soup on a chicken-broth base! This macaroni and potato soup is a hit with the whole family, young and old alike. It comes out rich, aromatic, and looks wonderfully appetizing. At the same time it stays light, since it's built on chicken broth. Serve it for lunch or dinner — and if you like a thinner soup, just add a little more broth.

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Soup with horns and potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 5 g
Fats 13 % 2 g
Carbohydrates 56 % 9 g
70 kcal
GI: 33 / 56 / 11
    1. Choose the pot you'll cook the soup in. A heavy-bottomed pot is best, since you'll start by sautéing the ingredients right in it — they'll cook evenly without scorching. 2. While the pot heats, prep everything else: peel the potatoes, rinse them under running water, and cut into cubes; peel and rinse the carrots well, then cut into cubes (not too small); peel the onion and garlic and finely dice; trim the celery stalk and cut it into large pieces; rinse the tomatoes and cut into cubes, peeling them first if you like; cut the bacon into thin strips, then into small pieces; grate the Parmesan on the fine side of a grater; rinse the parsley, pat it dry, and chop finely. 3. Now that everything is prepped, you can start cooking. Add the bacon to the pot and set it over the heat. 4. Once the fat begins to render, add the carrots and celery. Sauté for about 5 to 7 minutes, then add the onion and garlic and keep cooking until the onion softens and the garlic turns fragrant, about 2 to 4 minutes. 5. Stir in the dried basil and oregano. Pour in the chicken broth and bring to a boil, then add the potatoes. 6. When the broth returns to a boil with the potatoes in it, add the tomatoes. Drain the beans and add them to the soup. 7. From this point, simmer for 15 minutes, then season with salt and pepper. Add the macaroni and cook until tender, about 6 minutes once it returns to a boil — but follow the timing on the package, since it varies by brand. 8. Ladle the soup into bowls, top with grated Parmesan and chopped parsley, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Green beans - 33  kcal/100g
  • Beans - 33  kcal/100g
  • Chicken broth - 19  kcal/100g
  • Celery stalk - 12  kcal/100g
  • Pasta Horns - 329  kcal/100g

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