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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot. | 2. Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup. | 3. Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in pot. | 4. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil, and a spoonful of remaining finely chopped onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
pancetta	4	slices		-	-	-	-
rosemary	2	sprigs	chopped	-	-	-	-
garlic clove	4		chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	2		diced	50.02	11.6876	1.1346	0.2928
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
salt pepper				-	-	-	-
red wine	1/2	cup		-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
bread	1/2	lb		2004.8807	0.0	0.0	226.7965
white bean canellini	2	cans		-	-	-	-
kale	4	cups	chopped	31.36	5.6	2.7392	0.5952
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-

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