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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more. | 2. Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer. | 3. Add the green and cannellini beans and simmer for 2 minutes. | 4. Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper. | 5. Serve the soup in large bowls with a sprinkling of Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1		peeled chopped	29.52	6.8976	0.6696	0.1728
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt				-	-	-	-
black pepper			ground	-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
green bean	1/4	lb	stemmed cut	35.1535	7.9039	2.0752	0.2495
cannellini bean	1	can	rinsed drained	-	-	-	-
zucchini	2		quartered chopped	4.62	0.6842	0.5962	0.08800000000000001
shell pasta	1	cup	raw	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

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