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Light Pasta E Fagioli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)153.5186
Energy (kCal)2498.8257
Carbohydrates (g)384.9376
Total fats (g)42.3689
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large pot over medium-high heat. Add fennel, onion and celery and saute until softened (7-9 minutes). Add garlic, oregano and pepper flakes and cook one minute more. Stir in tomatoes and beans and simmer for 10 minutes on medium-low heat. | 2. Add broth and cook for 20 minutes, stirring occasionally. Stir in pasta and cook for 10 minutes more, or until pasta is al dente. | 3. Season with salt and pepper to taste and turn off heat. Stir in parsley and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    parsley 3 tablespoons chopped 4.104 0.7216 0.3386 0.0901
    red pepper flake 1/4 teaspoon 201.7333 0.0 44.88 1.1333
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    celery 1 cup chopped 16.16 2.9997 0.6969 0.1717
    fennel bulb 1 chopped - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    white bean 1 can rinsed drained 1083.0585 200.6559 68.0457 3.8036
    vegetable broth 6 cups 974.16 157.93200000000002 35.7192 23.0256
    wheat ditalini 8 ounces 201.7333 0.0 44.88 1.1333
    salt - - - -
    pepper - - - -

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



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