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Italian Vegetable Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.3436
Energy (kCal)706.6174
Carbohydrates (g)123.6132
Total fats (g)13.478
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large saucepan or Dutch oven, bring broth, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and vegetable bouillon cube to a boil. Reduce heat. Cover and simmer 15 minutes. | 2. Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable broth 2 cans 393.36 63.772 14.4232 9.2976
    tomato 1 can peeled crushed 62.068999999999996 13.7631 3.2384 0.5397
    carrot 2 chopped 59.04 13.7952 1.3392 0.3456
    green bean 1/2 cup 15.5 3.485 0.915 0.11
    celery 1 stalk sliced 10.24 1.9008 0.4416 0.1088
    pearl onion 1/3 cup - - - -
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    parsley 1 tablespoon 1.368 0.2405 0.1129 0.03
    basil 3/4 teaspoon 0.1524 0.0176 0.0209 0.0042
    bay leaf 1 - - - -
    vegetable bouillon 1 cube 15.767999999999999 2.3357 0.6012 0.5
    macaroni 1/2 cup - - - -
    kidney bean 1 can drained 80.0 11.3103 11.5862 1.3793
    zucchini 3 cubed 60.18 11.0094 4.2834 1.1328

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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