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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 saucepan, heat the olive oil and gently fry the onion with the crushed garlic for about 10 minutes. | 2. Add the tomato puree and basil and stir in for another minute. | 3. Drain the beans and add them into the saucepan alongwith the stock and bring the soup up to simmering point and then cover and simmer gently for 1 hour or half hour more till the beans are cooked and tender. | 4. After the beans have been cooked, adjust the seasoning with salt and pepper and give it a good stir. | 5. Pour half the soup in a liquidiser and blend it. | 6. Return the pureed half back into the pan with the remaining soup and bring it to simmering point. | 7. Add in the macaroni and simmer for a further 12 minutes, stirring from time to time. | 8. Remove from heat and serve immediately with lots of freshly grated parmesan cheese sprinkled over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
navy bean	225	g	soaked dried	150.75	29.3625	13.8375	1.575
macaroni noodle	110	g		326.7	57.266000000000005	14.41	4.433
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2 -3		crushed	-	-	-	-
tomato puree	3	tablespoons		17.8125	4.2094	0.7734	0.0984
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
chicken stock vegetable	1 3/4	3/4		-	-	-	-
salt black pepper			ground	-	-	-	-
parmesan cheese	75	g	grated	277.5	30.0	30.0	3.75

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