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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the ingredients for the soffritto until soft and about halved in volume. This process deepens the flavour of the soffritto (aka mirepoix) through a Maillard reaction, which causes sugars in the veggies to react with amino acids to form new flavour compounds. | 2. Add the vermouth to the soffritto and cook until there is no liquid left. Add the chicken stock, chopped tomatoes, beans, Parmesan rind, basil, bay leaf and thyme. Allow this to simmer uncovered until the beans are tender (about 1 1/2 hours). If the soup start getting too thick, add a bit of water and continue cooking with a lid. | 3. When the beans are tender, taste for salt and add more if needed. Add the pasta and cook until tender, you may need to add a bit more water if the pasta absorbs too much. Serve with bread and a generous dusting of freshly grated Parmigiano-Reggiano. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
celery rib	3		chopped	-	-	-	-
carrot	2		chopped	50.02	11.6876	1.1346	0.2928
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
vermouth	1/4	cup		-	-	-	-
chicken stock vegetable	1	quart		-	-	-	-
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
borlotti bean	3/4	cup	soaked	-	-	-	-
parmesan			rind	-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
bay leaf	1			-	-	-	-
thyme	4	sprigs		-	-	-	-
salt pepper				-	-	-	-
pasta	4	ounces	used	78.2446	11.3398	1.7463	2.6195
parmigiano reggiano cheese				-	-	-	-

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