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Minestrone with konjak spaghetti

Minestrone with konjak spaghetti

(Low Carb Recipe) - Proud 40 percent fiber is included in the Konjac root. In a wholemeal bread - which is known for its particularly high fiber content - on the other hand, only about 12 percent fiber are included, which still belong mainly to the type of insoluble fiber.

Ingredients for 2 servings

For the soup

  • 250g Konjac spaghetti
  • 2 garlic cloves (crushed)
  • 1 small red onion (diced)
  • ½ cup minced tomato
  • 1 cup of white beans (canned)
  • ½ cup frozen peas
  • 1 celery stick (sliced)
  • 1 small carrot (cut)
  • 1 small parsnip (cut)

Liquid ingredients and spices

  • 1 cup vegetable broth (low salt, gluten-free)
  • 2 cups of water
  • 1 bay leaf
  • ½ teaspoon ground black pepper
  • ¼ teaspoon of dried oregano

Side dish (at will)

  • 1 tablespoon of fresh parsley (chopped)
  • 1 tablespoon of grated Parmesan


  1. Prepare the Konjak spaghetti as indicated on the packaging. After cooking the noodles, cut them with kitchen scissors into 3cm to 5cm long pieces.
  2. Put all the ingredients including the spaghetti in a slow cooker and stir slowly from time to time. Cover the Schongarer on a low flame with a lid. Let the minestrone simmer for 7 to 8 hours.
  3. After cooking, you can garnish the minestrone with fresh herbs and some Parmesan if desired.

Nutritional value per serving:

Kcal: 227 kcal, Carbohydrates: 33.9g, Proteins: 16.6g, Energy: 1160 kJ, Sugar: 9g, Fat: 1.7g, Saturated Fat (g): 0.3g, Fiber (g): 18.8g, Sodium (mg) : 590mg

Here you can find our cooking films on YouTube.


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