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Pappa Al Pomodoro (Tuscan Bread Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.8859
Energy (kCal)174.6991
Carbohydrates (g)8.6898
Total fats (g)1.2024
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium pot over medium-high heat, add olive oil and crushed garlic. | 2. When the garlic flavors infuse oil, add the red pepper flakes being careful not to burn them. | 3. Add the whole can of tomatoes into the pot, then using a spatula cut the tomatoes into chunks. | 4. Add salt and ground black pepper, to taste. | 5. (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.) | 6. Add water and stir. | 7. With your hands, pull the bread into bite-sized chunks, then add them to the pot. | 8. "Toss" (do not stir) bread chunks in to the soup. | 9. Add basil leaves. | 10. Serve hot and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 3 tablespoons 134.4892 0.0 29.9201 0.7556
    garlic clove 3 crushed 134.4892 0.0 29.9201 0.7556
    red pepper flake 1/2 teaspoon crushed 134.4892 0.0 29.9201 0.7556
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    salt black pepper 134.4892 0.0 29.9201 0.7556
    water 1/4 cup 0.0 0.0 0.0 0.0
    loaf bread 1/3 134.4892 0.0 29.9201 0.7556
    basil leaf 20 134.4892 0.0 29.9201 0.7556

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



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