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Tuscan Bean Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.004
Energy (kCal)423.9219
Carbohydrates (g)13.0618
Total fats (g)41.2084
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 4 quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil for 3 minutes. | 2. Add beans, broth, and seasoning. | 3. Bring to a boil; slightly mash the beans. | 4. Reduce the heat and simmer uncovered for 8 minutes. | 5. Add spinach until wilted. | 6. Add pepper. | 7. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby carrot 1 cup chopped - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    cannellini bean 2 cans - - - -
    chicken broth 1 box - - - -
    oregano 2 teaspoons 5.3 1.3784 0.18 0.0856
    baby spinach 5 ounces 32.6019 5.1454 4.053999999999999 0.5528
    black pepper - - - -

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



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