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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In 3 1/2 quart dutch oven over medium heat, warm 3 tablespoons of olive oil. Cook pancetta in oil for 5 minutes, Add onion, carrot and celery and cook 8 minutes. Add garlic and cook for 1 minute. Add beans, broth and thyme and simmer over low heat for 10 minutes. | 2. Take off heat and puree with immersion blender until smooth. Stir in cheese. Add salt and black pepper to taste. | 3. Slice a baguette loaf into 1/2" slices. Brush both sides of slices with olive oil. Salt both sides. Toast bread until golden. Top toasted slices with a good tapenade spread (I use Trader Joes' tomatoe and fresh basil brushetta. | 4. Serve and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
pancetta	1/4	cup	chopped	-	-	-	-
yellow onion	1/2	cup	chopped	57.42	3.4191	0.4132	4.698
carrot	1		chopped	25.01	5.8438	0.5673	0.1464
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
cannellini bean	3	cans	drained	-	-	-	-
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
thyme	3/4	teaspoon	chopped	0.606	0.1467	0.0334	0.0101
parmigiano	1/2	cup	grated	-	-	-	-
kosher salt				-	-	-	-
pepper			ground	-	-	-	-

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