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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare pasta according to directions on box, set aside to cool,do not over cook, the pasta should be a little hard to finish in the soup. | 2. In a large sauce pan oven medium heat, saute' onion and garlic in olive oil until translucent and tender. Add bean and bacon soup,basil,oregano,parsley,red pepper flakes and simmer for 2 minutes. | 3. Stir in the red wine and bring to a boil. Add water and spaghetti sauce. Cover with a lid and bring back to a boil then reduce heat to simmer for 10 minutes stirring occasionally. | 4. Stir in the Romano cheese and simmer for 10 minutes on low uncovered,(add more water if the soup becomes to thick).Add salt and pepper. | 5. Add pasta and simmer 2 minutes! Serve with Romano cheese and crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
bean bacon soup	2	cans		-	-	-	-
basil	3	teaspoons	dried	0.6095	0.0702	0.0835	0.017
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
parsley	2	teaspoons	dried	0.9	0.1582	0.0743	0.0198
red pepper flake	1	pinch		-	-	-	-
red wine	1	cup		-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
spaghetti sauce	1	cup		-	-	-	-
salt	1/8	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
romano cheese	1/2	cup	graded	-	-	-	-
pasta	1	cup		-	-	-	-

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