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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak beans in a pot for 24 hours in 6 cups of water. | 2. Soften beans by gently boiling for 1 hour (use the same water they were soaking in as this becomes the base of your stock). | 3. Remove beans from water (retain water) set half aside the beans as is, puree the other half in a blender. | 4. In a large soup pot, add olive oil. Sauté onions and leaks till they soften. | 5. Add carrots, celery and garlic. Sauté for about 10 minutes. | 6. Add bean stock, cabbage, and kale, simmer for 20 minutes. | 7. Add bread, potatoes, the can of tomatoes, the beans(both whole and the puree) and seasonings and simmer for about 45- 60 minutes until the soup thickens and take on a uniform consistency. | 8. Serve in bowls and sprinkle cheese on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	1 1/2	cups		-	-	-	-
onion	1		diced	28.0	6.537999999999999	0.77	0.07
carrot	2		diced	104.96	24.5248	2.3808	0.6144
celery	2	stalks	diced	20.48	3.8016	0.8832	0.2176
leek	1		diced	54.29	12.5935	1.335	0.267
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
white potato	3		diced	190.44	43.3596	4.6368	0.276
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
italian tomato	1	can	diced	-	-	-	-
italian bread	1	loaf	round diced	-	-	-	-
savoy cabbage	1/4		diced	4.725	1.0675	0.35	0.0175
kale	1/2		diced	3.92	0.7	0.3424	0.0744
italian seasoning	3	tablespoons		-	-	-	-
salt pepper				-	-	-	-
parmigiano reggiano cheese				-	-	-	-

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