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Recipe by Emporion
Nettle soup is a traditional dish of Italian cuisine, especially common in the central-northern regions. Nettles, rich in vitamins and minerals, give this soup a unique and distinctive flavor. The preparation is simple but requires some care in gathering and cleaning the nettles. This soup is ideal to enjoy during spring, when nettles are fresh and tender.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: With your hands protected by a pair of gloves, remove from the nettles all the leaves and fibers adhering to the stems
Step 2 of 8: Wash them, drain them well, and chop them coarsely
Step 3 of 8: In a pot, heat three tablespoons of oil and brown the finely chopped pancetta and garlic
Step 4 of 8: When they have taken on color, add the peeled tomatoes, deseeded and cut into pieces
Step 5 of 8: Cook for about ten minutes, add salt, then add the nettles, stir carefully, and let them flavor
Step 6 of 8: Pour in the hot broth
Step 7 of 8: When it comes to a boil, add the rice and finish cooking
Step 8 of 8: Serve the hot soup immediately
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
| Average values | Per serving201 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,148 kJ274 kcal | 571 kJ136 kcal |
| Fat | 9.84 g | 4.89 g |
| of which saturated fatty acids | 3.12 g | 1.55 g |
| Carbohydrates | 32.66 g | 16.23 g |
| of which sugars | 2.29 g | 1.14 g |
| Fibre | 6.36 g | 3.16 g |
| Protein | 12.68 g | 6.3 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
