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Low-Fat Sunday Italian Vegetable Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.3869
Energy (kCal)1032.6275
Carbohydrates (g)119.5612
Total fats (g)31.189
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover navy beans with water in a large pot. | 2. Over medium heat, bring just to the boiling point. | 3. Remover pan from heat, cover, and let stand for 1 hour. | 4. Drain. | 5. Add chicken broth, carrot, and potato. | 6. Cover and cook over medium heat until vegetables are almost tender, about 35 minutes. | 7. Heat oil in a small skillet and saute onion until tender. | 8. Add onion and all remaining ingredients to soup pot. | 9. Cook 15 minutes or until pasta is cooked. | 10. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    navy bean 1/2 cup 34.84 6.7860000000000005 3.198 0.364
    zucchini 1 cup sliced - - - -
    water - - - -
    celery 1/2 cup sliced 8.08 1.4999 0.3484 0.0859
    chicken broth 4 cups 312.48 7.56 44.5536 10.4832
    chickpea 1/2 cup drained canned 378.0 62.95 20.47 6.04
    carrot 3/4 cup sliced peeled 39.36 9.1968 0.8928 0.2304
    potato 1/2 cup sliced 57.75 13.1175 1.5375 0.0675
    rotini pasta 1/2 cup uncooked - - - -
    corn oil 1 tablespoon 122.4 0.0 0.0 13.6
    onion 1/2 cup sliced 32.0 7.472 0.88 0.08
    parsley 1 tablespoon minced 1.368 0.2405 0.1129 0.03
    italian tomato 1 can - - - -
    basil 2 teaspoons crumbled dried 0.4063 0.0468 0.0556 0.0113
    salt 1/4 teaspoon - - - -
    cabbage 2 cups sliced 44.5 10.324000000000002 2.2784 0.17800000000000002
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187

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



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