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Italian Rustico Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.3085
Energy (kCal)552.2067
Carbohydrates (g)26.9167
Total fats (g)34.2585
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook elbows according to package directions; drain (al dente is the best). | 2. Heat oil in 4-quart Dutch oven or large pot. | 3. Add spinach (or Escarole) onion and garlic; cook over medium heat, stirring occasionally, about 5 minutes or until onion is tender. | 4. Add remaining ingredients except cheese; heat to boiling. | 5. Reduce heat; cook, uncovered, 20 minutes, stirring occasionally. | 6. Stir in cooked elbows and simmer 5 more minutes. | 7. Ladle in bowls and sprinkle with cheese. | 8. Serve with warm crusty Italian bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    elbow macaroni 1 cup - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    escarole 1 lb chopped 86.1827 13.9253 5.2163 0.8165
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    water 4 cups 0.0 0.0 0.0 0.0
    chicken broth 2 cans 189.1 4.575 26.962 6.343999999999999
    barilla marinara sauce 1 jar - - - -
    cannellini bean 1 can drained - - - -
    red wine vinegar 2 teaspoons 1.9 0.027000000000000003 0.004 0.0
    parmesan cheese grated - - - -

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



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