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Soupe Au Pistou from Nice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.006
Energy (kCal)371.4599
Carbohydrates (g)77.6293
Total fats (g)3.1247
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper. | 2. Bring to a boil, cover, lower heat and simmer 20 minutes. | 3. Add green beans through pasta and cook about 10 minutes longer until pasta is tender. | 4. Adjust seasonings if necessary. | 5. Whisk together pesto and sundried tomato paste. | 6. Ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each. | 7. Pass around grated Parmesan to be sprinkled on soup, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 5 cups 55.25 10.2765 2.6519999999999997 0.7735
    zucchini 1 diced 33.32 6.0956 2.3716 0.6272
    potato 1 diced - - - -
    shallot 1 chopped 115.2 26.88 4.0 0.16
    carrot 1 diced 52.48 12.2624 1.1904 0.3072
    tomato 1 can chopped 40.2099 8.6898 1.9658 0.4468
    salt pepper - - - -
    green bean 1/2 cup cut 15.5 3.485 0.915 0.11
    baby pea 1/2 cup frozen 59.5 9.94 3.9112 0.7
    pasta 1/2 cup - - - -
    pesto sauce 4 -6 tablespoons basil-based 0.0 0.0 0.0 0.0
    sun tomato paste 1 tablespoon sun-dried - - - -
    parmesan cheese grated - - - -

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



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