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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans in cold water to cover overnight. | 2. Drain and place beans in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour. | 3. Meanwhile, saute the pancetta until it renders its fat. | 4. Add the garlic cloves and saute. | 5. Add the tomatoes and parsley and cook for 15 minutes. | 6. Remove 2 cups of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup. | 7. Add the tomato mixture and the spaghetti to the soup. | 8. Taste and season with salt and pepper. | 9. Cook the soup to warm it through. | 10. Garnish with minced garlic and a stream of olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry bean	1	lb		1519.5362	272.3825	104.4624	5.5792
onion	1		diced	60.0	14.01	1.65	0.15
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
carrot	2		diced	104.96	24.5248	2.3808	0.6144
pancetta	1/4		chopped	6.3042	0.0	1.4025	0.0354
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	2	cups	peeled seeded chopped	82.8	18.36	4.32	0.72
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
spaghetti	1/4		cooked	2.1971	0.4897	0.0454	0.0404
salt				-	-	-	-
black pepper				-	-	-	-
garlic clove	1		minced	8.94	1.9836	0.3816	0.03
olive oil				-	-	-	-

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