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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a pan and add the onion and garlic. | 2. Cover with a lid and cook gently for 2 minutes. Remove the lid and stir in the bacon, celery and thyme. | 3. Cover again and cook for 3 minutes. | 4. Sprinkle over the flour and add the chopped tomatoes, stock and pepper. Bring to the boil and simmer gently for 20 minutes. | 5. Add the pasta shapes, kidney beans and green or runner beans. | 6. Cook for a further 10-15 minutes, adding extra stock if needed. Meanwhile, dilute the pesto with a little cold water. | 7. Ladle the ragout into large soup bowls and top with a whirl of the pesto. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
onion	1			44.0	10.274000000000001	1.21	0.11
garlic clove	1			-	-	-	-
bacon	4 1/2	ounces		531.9782	1.6329	16.0997	50.6336
celery	2	sticks		-	-	-	-
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
flour	1	ounce		103.7591	22.7164	1.6868	0.4026
tomato	1	can		40.2099	8.6898	1.9658	0.4468
stock cube	2			-	-	-	-
green bean	5	ounces		43.9417	9.8798	2.594	0.3118
pasta	4 1/2	ounces	uncooked	88.0252	12.7573	1.9646	2.9469
kidney bean	1	can		80.0	11.3103	11.5862	1.3793
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
pesto sauce	2	tablespoons		131.67	3.1784	3.0964	11.844000000000001

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