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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 saucepan, heat the oil over moderate heat. | 2. Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes. | 3. Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes. | 4. Add the cannellini and simmer 3 minutes longer until heated through. | 5. Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste. | 6. Ladle the soup into bowls and garnish each one with a dollop of the pesto. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		119.34	0.0	0.0	13.5
onion	1	cup	chopped	64.0	14.944	1.76	0.16
fennel	1	cup	chopped	26.97	6.351	1.0788	0.174
carrot	1	cup	peeled diced	52.48	12.2624	1.1904	0.3072
salt pepper				-	-	-	-
tomato	1	can	low sodium	62.068999999999996	13.7631	3.2384	0.5397
chicken broth	2 1/2	cups	low sodium	195.3	4.725	27.846	6.5520000000000005
basil	1/4	teaspoon	dried	0.6095	0.0702	0.0835	0.017
fennel seed	1/4	teaspoon	crushed	1.725	0.2614	0.079	0.0744
cannellini	1	can	drained rinsed	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
basil	1	tablespoon	minced crumbled	0.6095	0.0702	0.0835	0.017
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

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