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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop celery, carrots, and onion into 1/2-inch dice. | 2. Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes. | 3. Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1–2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary. | 4. Bring to a boil, then reduce heat and simmer 30–40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celery	2	cups	chopped	32.32	5.9994	1.3938	0.3434
carrot	2		peeled	59.04	13.7952	1.3392	0.3456
onion	1		sweet	60.0	14.01	1.65	0.15
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
garlic clove	4		minced	-	-	-	-
red bell pepper	1/2		sliced	0.0	0.0	0.0	0.0
bell pepper	1/2		sliced	14.9	3.4568	0.6407	0.1267
water	6	cups		0.0	0.0	0.0	0.0
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
corn kernel	1	cup	thawed	184.71	36.4767	5.1042	2.0022
fennel bulb	1	cup	chopped	26.97	6.351	1.0788	0.174
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
rosemary	1/2	teaspoon	dried	0.4585	0.0724	0.0116	0.0205
baby spinach leaf	4 -5	ounces	chopped	0.0	0.0	0.0	0.0
zucchini	1		sliced	3.36	0.4976	0.4336	0.064

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