RecipeDB

Cooking in progress....

Italian Vegetable Soup With White Beans

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1929
Energy (kCal)263.34
Carbohydrates (g)6.3567
Total fats (g)23.688
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In 3 to 4-quart slow cooker, combine all ingredients except penne and pesto; mix well. | 2. Cover; cook on Low setting 8 to 9 hours. | 3. About 20 minutes before serving, stir penne into soup. Increase setting to High; cover and cook 15 to 20 minutes longer or until penne is tender. | 4. To serve, top individual servings with 2 teaspoons pesto. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cannellini bean 2 cans drained - - - -
    vegetable 1 bag mixed - - - -
    tomato basil oregano garlic 1 can diced undrained - - - -
    vegetable juice cocktail 1 bottle - - - -
    salt 1/2 teaspoon - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    penne 1/2 cup uncooked shaped shaped - - - -
    pesto sauce 1/4 cup purchased 263.34 6.3567 6.1929 23.688000000000002

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



    Similar Recipes by Processes Similar Recipes by Category Composition