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Rustic Red Bean and Root Vegetable Soup with Fresh Sage
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Rustic Red Bean and Root Vegetable Soup with Fresh Sage

Lunch Dinner/Supper Soup-based dishes Vegan High fiber Soup Gluten-free Lactose-Free
Specification & Key Parameters
11 parameter
Parameter Value Parameter Value
Preparation time
90 min
Number of portions
4
Cena (Lidl)
$1.94
Cost of one portion
$0.49
Number of ingredients needed for preparation
7
Total calories
1292
Calories per 1 portion
323 kcal
Amount of protein per portion
18g
Amount of fat per portion
9g
Amount of carbohydrates per portion
43g
Amount of fiber per portion
~

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Ingredients

Ingredients

Calculate for portions:
B: 0.3g
T: 0.1g
W: 2.2g
10 kcal
B: 0.1g
T: 0g
W: 0.9g
4 kcal
B: 0.8g
T: 0.1g
W: 7g
32 kcal
B: 0.1g
T: 7.5g
W: 0g
68 kcal
B: 0.3g
T: 0g
W: 1.2g
6 kcal

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Supermarket Chain Price Comparator

PRO Price Comparator & Store Map Store Prices

Supermarket Chain Price Comparator — Rustic Red Bean and Root Vegetable Soup with Fresh Sage

Compare estimated shopping costs across major supermarket chains, scale portions or weight, and calculate the route to your nearest store.

Cheapest Aldi
0,45 € / 1 portion
Calculate for portions:
Select supermarket chain
Cost of one portion ( 1 portion ) 0,45 €
100 kcal 0,14 €
20 g protein 0,51 €
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Aldi Cheapest
0,45 € 0,45 € 0,90 € 1,80 €
Lidl
0,45 € 0,45 € 0,90 € 1,80 €
Tesco +9%
0,49 € 0,49 € 0,98 € 1,96 €
Carrefour +11%
0,50 € 0,50 € 1,00 € 2,00 €
SPAR +16%
0,52 € 0,52 € 1,04 € 2,08 €

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Recipe Summary & Culinary Insights

Rustic Red Bean and Root Vegetable Soup with Fresh Sage is a nutrient-dense dish formulated for optimal macronutrient balance and glycemic stability. Each serving (out of 4) delivers 372.2 kcal of energy, 19.6 g protein, 8.3 g fat, 57.9 g net carbohydrates, and 21.7 g dietary fiber (glycemic index GI 34.5, glycemic load GL 79.9).

Key culinary ingredients include: Beans (all species), dried, Carrot, Parsley Leaves 2, Carrot, Potatoes, Olive Oil, Garlic. This combination of bioavailable protein, dietary fiber, micronutrients, and antioxidants supports metabolic health, sustained satiety, and cellular recovery. Total preparation time is 90 minutes.

Recipe preparation steps

1
Cover the dried beans with cold water and soak overnight. The next day, drain and rinse the beans, place them in a large pot with 1.5 liters of fresh water, and simmer covered over medium heat for 60–70 minutes.
2
Meanwhile, peel the carrots and potatoes; slice the carrots into rounds, dice the potatoes into even cubes, thinly slice the peeled garlic, and finely chop the fresh parsley leaves.
3
Heat the olive oil in a skillet, gently sauté the sliced garlic with fresh sage leaves until fragrant, then add the sliced carrots and cook over low heat for about 5 minutes.
4
Transfer the sautéed carrots with the infused olive oil and diced potatoes into the pot with the simmering beans, and cook for another 15–20 minutes until all vegetables are tender. Season with black pepper and garnish generously with chopped fresh parsley before serving.
Serve immediately after preparation or pack into a meal-prep container for a nourishing meal on the go.
Contains allergens 22

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Nutrients

Nutritional Profile & Bioactivity

Nutrients

Precise micro- and macronutrient analysis with daily reference intake (RDA) coverage (1 portion)

Calculate for portions:
Macronutrient Distribution 1 portion
323 kcal
Protein
17.7g
Fat
8.9g
Carbs
43.1g
Rustic Red Bean and Root Vegetable Soup with Fresh Sage
Bio-Analysis Recipe

Rustic Red Bean and Root Vegetable Soup with Fresh Sage

323 kcal B: 17.7g T: 8.9g W: 43.1g
Glycemic Load
IG 65 ŁG 112
High
Workout Window
60-90 min
Pre-workout
🔍
Looking for a specific mineral or vitamin? Explore all 117 nutrients organized by category and RDA coverage.

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diet.schema.glucose_curve.title

Calculate for portions:
Chart series:
Time horizon:
180 90 160 74 140 57 120 41 100 25 80 8 140 mg/dL 0 min 15 min 30 min 45 min 60 min 90 min 120 min 150 min 180 min 6 µU/mL 18 µU/mL 29 µU/mL 31 µU/mL 26 µU/mL 18 µU/mL 12 µU/mL 8 µU/mL 6 µU/mL 86 mg/dL 103 mg/dL 114 mg/dL 118 mg/dL 112 mg/dL 103 mg/dL 95 mg/dL 89 mg/dL 86 mg/dL 118 mg/dL
Clinical Insight (Glycemic Model) Moderate glycemic load (GL 18.7) leads to a controlled glucose rise up to ~118 mg/dL followed by a gradual return to baseline.
Glycemic Load (GL) Moderate
18.7 GL pts

Glycemic Load (GL) combines both the Glycemic Index (GI) and the actual amount of digestible carbohydrates in a serving.

Clinical thresholds: Low ≤ 10 pts • Moderate 11–19 pts • High ≥ 20 pts

Index (GI)
65
Glucose peak
118
mg/dL
P+F+Fiber buffer
1.12
🛡️ Glycemic buffering in this meal
Protein (17.7 g), fat (8.9 g), and dietary fiber (14.4 g) slow gastric emptying and attenuate the postprandial glucose peak.
Net carbohydrates (digestible) 28.7 g
Simple sugars: 3.2 g Slowing fiber: 14.4 g
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