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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a sauté pan and gently cook the onion until translucent, about 5 minutes. | 2. Add the green beans, potato and carrot dice. Pour over 4 cups/1-litre vegetable water or stock. Season with salt and pepper, add the bay leaf and the thyme. Bring to a boil, and simmer 10 minutes. | 3. Add the kidney beans and the zucchini and continue cooking until all the vegetables are tender, about 10 minutes longer. | 4. Stir through the tomato. | 5. Ladle the soup into bowls. | 6. (Remove the bay leaf and thyme sprigs). | 7. Add a spoonful of pesto to each bowl, and grate over Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
green bean	1	cup	cut	31.0	6.97	1.83	0.22
potato	1		peeled diced	-	-	-	-
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
salt pepper				-	-	-	-
bay leaf	1			-	-	-	-
thyme	1	sprig		-	-	-	-
white kidney bean	1	cup	cooked	-	-	-	-
zucchini	1	cup	diced	21.08	3.8564	1.5004	0.3968
tomato	2		seeded diced	44.28	9.5694	2.1648	0.49200000000000005
pesto sauce				-	-	-	-
parmesan cheese				-	-	-	-

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