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Italian Pea and Basil Soup With Parmesan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.9358
Energy (kCal)1051.3875
Carbohydrates (g)86.6469
Total fats (g)70.5171
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil and add onion, celery, carrot and garlic. Cover pan and cook over low heat for 40 minutes, or until veggies are soft. Stir occasionally to prevent sticking. | 2. Add peas and stock to the pan. Bring to a boil. | 3. Reduce heat and add basil and seasoning. Simmer 10 minutes. | 4. Use a food processor or immersion blender to blend until smooth. | 5. Return soup to pan and reheat gently until ready to serve. | 6. Garnish with cheese and basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 5 tablespoons 596.7 0.0 0.0 67.5
    onion 2 chopped 128.0 29.888 3.52 0.32
    celery 1 stalk chopped 10.24 1.9008 0.4416 0.1088
    carrot 1 chopped 52.48 12.2624 1.1904 0.3072
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    pea 3 1/2 cups 144.06 25.8965 9.604 0.6859999999999999
    vegetable stock 3 3/4 cups 41.4375 7.7074 1.989 0.5801
    parmesan cheese 1/4 cup shredded 74.0 8.0 8.0 1.0
    basil leaf 1 cup - - - -
    basil - - - -
    salt - - - -
    pepper - - - -

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



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