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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender. | 2. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered. | 3. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
tomato	2	cans	stewed	124.1379	27.5262	6.4768	1.0795
chicken broth	3	cups	low sodium	234.36	5.67	33.4152	7.8624
cannellini bean	1	can		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
basil leaf	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
seashell pasta	1/4	pound		422.941	85.124	14.8656	1.7214

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