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Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)12.7695
Energy (kCal)989.1605
Carbohydrates (g)176.093
Protein (g)52.4983
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 cut 44.0 10.274000000000001 1.21 0.11
    carrot 2 cut 50.02 11.6876 1.1346 0.2928
    celery 1 stalk trimmed cut 10.24 1.9008 0.4416 0.1088
    fennel 1/4 discarded cut 0.1405 0.0331 0.0056 0.0009
    garlic clove 1 peeled - - - -
    tomato 2 cups canned chopped 82.8 18.36 4.32 0.72
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    chicken stock vegetable 4 cups - - - -
    white bean 1 cup cooked drained rinsed canned drained rinsed 722.4 133.8375 45.3865 2.537
    pasta 1/2 cup tube-shaped - - - -
    basil leaf 2 tablespoons chopped - - - -
    parsley leaf 2 tablespoons chopped - - - -
    parmigiano reggiano cheese 2 tablespoons grated - - - -

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



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