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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand). | 2. Heat oil in a heavy 4-quart saucepan over medium-high heat. | 3. Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil. | 4. Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes. | 5. Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes. | 6. Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired. | ---------------------------------------------------------------------------

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.