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Italian Tomato Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)171.1867
Energy (kCal)984.9255
Carbohydrates (g)16.7426
Total fats (g)21.811
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. sautee onion, bell pepper and garlic in olive oil for 5 minutes. Add 27oz can of plum tomatoes, splenda, basil, fennel, and cayenne pepper and simmer for 20 minutes. Let cool for about 15 minutes and then liquefy in food processor. Put back into pot and add chicken broth and pasta. Cook about 10 minutes more. Let cool for 5 minutes, serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1/2 diced 32.0 7.472 0.88 0.08
    green bell pepper 1/2 diced 680.85 0.0 151.47 3.825
    garlic clove 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    plum tomato 27 ounces 680.85 0.0 151.47 3.825
    splenda sugar substitute 3 teaspoons 680.85 0.0 151.47 3.825
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    fennel seed 1/2 teaspoon 3.45 0.5229 0.158 0.1487
    cayenne pepper 1/8 teaspoon 0.7155 0.1274 0.027000000000000003 0.0389
    chicken broth 14 ounces 123.0368 2.9767 17.5427 4.1277
    wheat ravioli 9 ounces refrigerated 680.85 0.0 151.47 3.825

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



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