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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot, melt the butter with the olive oil over medium heat. | 2. Stir in the sage and rosemary. | 3. Add in carrots, celery, potatoes, and onions. | 4. Cook, stirring often, until softened, about 10 minutes. | 5. Stir in the tomatoes and beans. | 6. Add the broth, salt, and pepper to taste. | 7. Bring the mixture to a simmer; cook over low heat until all the ingredients are very tender, about 1 hour. | 8. Remove half of the soup from the pot and pass it through a food mill or puree it in a blender. | 9. Pour the puree back into the pot; stir well and add the pasta. | 10. Bring the soup to a simmer, then turn off the heat. | 11. Let the soup cool slightly before serving. | 12. Serve hot , with a drizzle of extra-virgin olive oil and a generous grinding of pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sage leaf	6			-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
carrot	4		chopped	209.92	49.0496	4.7616	1.2288
celery rib	4		chopped	-	-	-	-
potato	3		chopped boiling	-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
tomato	4		peeled seeded chopped chopped canned	248.2759	55.0525	12.9535	2.1589
cannellini bean	4	cans	rinsed drained	-	-	-	-
beef broth	8	cups	canned	134.4	0.768	21.888	4.224
salt				-	-	-	-
black pepper			ground	-	-	-	-
fettuccine	8	ounces	cut	224.528	31.7514	14.0613	6.1235
olive oil				238.68	0.0	0.0	27.0

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