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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the beans in 2 litres of cold water. When cooked mash 3/4 of the beans and return to the bean stock reserving the rest for later. | 2. In another pan cook one onion (finely sliced) in 8 tbsp of olive oil. When golden add the tomato puree diluted with a little stock. Add the carrots and celery (chopped), swiss chard and cabbage (sliced) and the potatos cut into large chunks. Season and cook for a few minutes with the lid on, now add the bean stock and cook for an hour . | 3. Add the bread in chunks and the reserved cooked beans, cook for a further 10 minutes and remove from the heat stir well and allow to cool. | 4. Put the soup into a large oven proof dish and cover with slices of onion, pepper and a little olive oil. Put in a hot oven until the onion is golden. Cool a moment and serve with a bowl of parmesan for sprinkling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat bread	300			-	-	-	-
white bean	400	g		1344.0	249.0	84.44	4.72
cabbage	1	bunch		-	-	-	-
savoy cabbage	1/2			-	-	-	-
swiss chard	3	bunches		-	-	-	-
potato	2			-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
celery	2	stalks		20.48	3.8016	0.8832	0.2176
onion	2			128.0	29.888	3.52	0.32
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
olive oil				-	-	-	-
salt pepper				-	-	-	-

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