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Italian Vegetable & Sausage Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)152.7013
Energy (kCal)2439.842
Carbohydrates (g)96.9148
Total fats (g)160.1811
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove the casings from the sausage and discard. | 2. Brown the sausage meat, breaking it up with a spoon until the meat is cooked. Remove excess fat from the pot. | 3. Add the onions and garlic and gently sauté, cook until soft but not browned. | 4. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil. Add orzo and simmer for 20 minutes. | 5. Season to taste with salt and pepper. | 6. If desired, sprinkle Parmesan cheese over each serving. | 7. Tastes best if reheated the next day. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian sausage 1 lb 1569.4315 2.9484 64.637 142.1107
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 2 minced - - - -
    carrot 2 diced 104.96 24.5248 2.3808 0.6144
    zucchini 2 diced 40.12 7.3396 2.8556 0.7552
    green pepper 1 diced 29.8 6.9136 1.2814 0.2533
    white wine 1/2 cup - - - -
    chicken broth 5 cups 390.6 9.45 55.692 13.104000000000001
    tomato 1 can crushed 62.068999999999996 13.7631 3.2384 0.5397
    basil 1 teaspoon crumbled chopped dried 0.2032 0.0234 0.0278 0.0057
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    orzo pasta 1/2 cup rice-shaped - - - -
    parmesan cheese 2/3 cup grated 197.3333 21.3333 21.3333 2.6667

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



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