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Broccoli and Pasta Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.9541
Energy (kCal)1586.9455
Carbohydrates (g)187.8464
Total fats (g)74.6295
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large pan over a low heat. Add the garlic, onions, celery and carrot. Stir in 1/2 teaspoon salt, cover and sweat down for 15 minutes, stirring occasionally. | 2. Squish the tomatoes in a colander so that you have a pulp and no juices. Add to the pot with the tomato paste, vinegar, sugar, broth and broccoli. Bring to a simmer and cook gently, covered, for 30 minutes. | 3. Meanwhile, cook the pasta according to packet instructions. Drain and stir into the soup along with the basil. Season to taste. | 4. Divide between bowls. Put the Parmesan on the table so that people can help themselves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    garlic clove 2 chopped - - - -
    red onion 2 diced - - - -
    celery 2 sticks diced - - - -
    carrot 1 diced 52.48 12.2624 1.1904 0.3072
    tomato 1 can peeled 62.068999999999996 13.7631 3.2384 0.5397
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    vegetable broth 5 1/4 cups 852.39 138.1905 31.2543 20.1474
    broccoli 1 cut 30.94 6.0424 2.5662 0.3367
    salt pepper - - - -
    macaroni 3 ounces 193.9105 9.8911 10.0017 12.7233
    basil leaf 16 - - - -
    parmesan cheese grated - - - -

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



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