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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute garlic in oil in 10" Skillet or Dutch oven with at least 2 Qt capacity, until garlic is lightly browned. | 2. Remove garlic and discard. | 3. (I prefer to use chopped garlic and leave it in after browning). | 4. Add chopped carrot, onion and celery; saute until they begin to color, 3 to 5 minutes. | 5. Add rosemary and tomato paste. | 6. Add beans with their liquid, chicken broth and water. | 7. Simmer uncovered, 2 minutes. | 8. Add pasta, stirring to distribute ingredients evenly. | 9. Cover and simmer, stirring occasionally, for 8 minutes or until pasta is al dente firm, but tender. | 10. (*With the 8 to 10 oz. of pasta, I cook for about 16 minutes). | 11. Remove pan from heat. | 12. Let stand, covered 10 minutes. | 13. Add salt, if necessary. | 14. Combine cheese and parsley in small serving bowl. | 15. Stir vinegar into soup, and ladle into warmed soup bowls. | 16. Serve with cheese-parsley mixture. | 17. *Note-I chop the vegetables in my blender, I prefer them more finely chopped and not too coarse. | 18. Plus it's a real time-saver! | 19. MICROWAVE DIRECTIONS: Reduce rosemary to 1/2 Tsp Combine garlic and oil in 4 Qt casserole. | 20. Microwave, uncovered, at full power for 2 minutes. | 21. Remove garlic, add carrot, onion and celery. | 22. Microwave, uncovered, for 3 minutes. | 23. Add rosemary, tomato paste, undrained beans, chicken broth and water. | 24. Cover. | 25. Microwave at full power for 14 to 16 minutes or until boiling. | 26. Stir in pasta. | 27. Cover. | 28. Microwave at half power for 12 minutes. | 29. Stir in vinegar. | 30. Add salt, if necessary. | 31. Let stand, covered, 10 minutes. | 32. Serve with the cheese and parsley mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	2	cloves		8.94	1.9836	0.3816	0.03
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
carrot	1		chopped	29.52	6.8976	0.6696	0.1728
onion	1		chopped	60.0	14.01	1.65	0.15
celery leaf	1	stalk	chopped	151.3	0.0	33.66	0.85
rosemary	1	teaspoon	crumbled	0.917	0.1449	0.0232	0.040999999999999995
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
white kidney bean	2	cans		151.3	0.0	33.66	0.85
chicken broth	1	can	condensed	94.55	2.2875	13.481	3.1719999999999997
water	1 3/4	3/4		0.0	0.0	0.0	0.0
shell pasta	6	ounces		151.3	0.0	33.66	0.85
salt	1/2	teaspoon		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0

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