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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened. | 2. Stir in the tomato paste, broth and tomatoes. | 3. Bring to the boil, then turn down the heat and simmer, covered, for 10 minutes | 4. Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 minutes | 5. Season to taste and serve with crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	3		chopped	88.56	20.6928	2.0088	0.5184
onion	1		chopped	60.0	14.01	1.65	0.15
celery rib	4		chopped	353.0333	0.0	78.54	1.9833
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	2		crushed	353.0333	0.0	78.54	1.9833
potato	2		cut	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
vegetable broth	8	cups		1298.88	210.576	47.6256	30.7008
salt pepper				353.0333	0.0	78.54	1.9833
tomato	14	ounces	chopped	71.4407	15.4391	3.4927	0.7938
butter bean	14	ounces	drained	353.0333	0.0	78.54	1.9833
spaghetti	5	ounces	snapped	43.9417	9.7947	0.9072	0.8079999999999999
savoy cabbage			shredded	-	-	-	-

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