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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the beans, then put them in a pot with enough water to cover, and bring to a boil. Lower the heat and simmer until the beans are tender, 20 to 30 minutes. | 2. Dissolve the bouillon cube in 1/4 cup of water in a large soup pot over medium heat. Add the garlic and onion. Cook, stirring constantly, until they release their liquid. | 3. Add the celery and fennel with a pinch of salt. Allow the vegetables to heat through and soften. Cover with water and bring to a boil. Simmer for 5 or 10 minutes. | 4. Add the cooked beans, zucchini, spinach, oregano, sage, parsley, tamari, salt and pepper to taste. | 5. Simmer for 5 minutes more, or until the zucchini is cooked but not mushy. Turn off the heat and add the lemon juice. Taste and adjust the seasoning and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
cannellini bean	1	cup		-	-	-	-
vegetable bouillon cube	1		unsalted	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
onion	1/2			32.0	7.472	0.88	0.08
celery	2	stalks		20.48	3.8016	0.8832	0.2176
fennel	3	stalks		-	-	-	-
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
spinach	1	bunch		-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
sage leaf	4			-	-	-	-
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
tamari	1	dash		-	-	-	-
salt	1	teaspoon		-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132

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