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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in large sauce pan over medium-high heat. | 2. Add onion and sauté until soft, about 5 minutes. | 3. Add garlic and cook stirring for about 30 seconds. | 4. Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes. | 5. Add the stock, potatoes, tomatoes and salt and pepper to taste. | 6. Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes. | 7. Add the zucchini, beans and salt and pepper to taste. | 8. Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes. | 9. A few minutes before serving, stir in the orange zest and rosemary. | ---------------------------------------------------------------------------

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
yellow onion	1		chopped sweet	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
fennel bulb	1		trimmed diced	-	-	-	-
white wine	1/2	cup		-	-	-	-
vegetable broth	1 1/2	cups		243.54	39.483000000000004	8.9298	5.7564
red potato	1	lb	unpeeled quartered	317.515	72.1213	8.5729	0.635
tomato juice	1	can	diced undrained	61.934	12.8604	3.0967	1.0565
salt pepper			ground	-	-	-	-
zucchini	2		cut	6.72	0.9952	0.8672	0.128
cannellini	1	can		-	-	-	-
orange zest	1	tablespoon		5.82	1.5	0.09	0.012
rosemary	2	teaspoons	minced	1.834	0.2898	0.0463	0.08199999999999999

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