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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large saucepan, bring chicken stock to a boil over medium heat. Add tomatoes, onion and oregano and simmer about 10 minutes. Add beans and continue cooking until onion is tender, about another 10 minutes. | 2. In blender or food processor, finely chop the garlic and basil. Add olive oil and process until combined. Using a slotted spoon, transfer half the beans and veggies to the basil mixture. Process until smooth, then stir puree back into the soup. | 3. Cook pasta, reserving 1 cup of cooking water. Stir the pasta into the soup and season with salt and pepper. If the soup is too thick, thin out with the pasta cooking water. | 4. Garnish with basil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
onion	1		chopped	64.0	14.944	1.76	0.16
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
cannellini bean	4	cups	canned	-	-	-	-
garlic clove	2			-	-	-	-
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
salt pepper				-	-	-	-
ditalini	1	cup		-	-	-	-
basil leaf				-	-	-	-

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