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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start the day before by soaking the beans in plenty of water. | 2. Drain the beans, cook them in water until soft, about 1 1/2 hour. | 3. In the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil. | 4. Gently fry for about 30 minutes. | 5. Add broth from the beans + water to make a total of 10 cups. | 6. Add tomatoes, jalapeno pepper and spinach. | 7. Add salt and cook on low fire for about 20 minutes. | 8. Put the beans in the soup and cook on low fire for 40 minutes. | 9. I does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lima bean	1	lb	dried	512.56	91.4897	31.0258	3.9009
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery rib	1		chopped	-	-	-	-
garlic clove	6		chopped	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
tomato	1		peeled deseeded chopped	62.068999999999996	13.7631	3.2384	0.5397
jalapeno pepper	1		chopped	1.6312	0.3656	0.0512	0.0208
spinach	1		shredded	-	-	-	-
broth	10	cups		117.5	30.08	0.0	0.0
salt	1/2	tablespoon		-	-	-	-

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