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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper. | 2. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		119.34	0.0	0.0	13.5
onion	1		sliced	60.0	14.01	1.65	0.15
carrot	4		chopped	209.92	49.0496	4.7616	1.2288
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
vegetable stock	4	cans		78.0	14.508	3.7439999999999998	1.092
cannellini bean	1	can		-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
pesto	1/4	cup		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
spinach	1	bag		-	-	-	-

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