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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stockpot, combine broth, undrained beans, tomatoes, potatoes, zucchini, carrots, onion, turnips, basil and thyme. Cook, covered, over medium heat until all vegetables are tender, 40-50 minutes. | 2. Add undrained corn, salt and pepper. Reduce heat to a simmer and cook 5 minutes longer. | 3. Meanwhile, in a medium saucepan filled with lightly salted boiling water, cook vermicelli until tender but still firm, 4-5 minutes; drain. | 4. Add pasta to soup pot and heat through, 1-2 minutes. | 5. To serve, place a dollop of pesto in bottom of each bowl. Ladle on hot soup. Serve with cheese on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	6	cups		974.16	157.93200000000002	35.7192	23.0256
red kidney bean	1	can		910.3448	164.9655	67.2276	0.6897
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
red potato	4		peeled cut	-	-	-	-
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
onion	1		diced	60.0	14.01	1.65	0.15
turnip	3		peeled cut	51.24	11.7669	1.6469999999999998	0.183
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
corn	1	can		186.9565	40.6522	7.1087	2.9348
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
vermicelli	1	cup		602.0419999999999	127.4715	17.8931	2.2198
pesto sauce	1	cup		1053.36	25.4268	24.7716	94.75200000000001
gouda cheese	2	cups	shredded	-	-	-	-

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