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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute garlic, onions, celery and carrot in olive oil until tender. Add tomatoes, beans and spices. Add 2 cups water and tomato paste. Bring to a boil, taste a small amount and adjust seasoning to taste. Add pasta (I use shells) and cook for about 15 minutes more until pasta is cooked through. Top with fresh basil and parmesan cheese. | 2. This is so yummo served with fresh homemade bread. | 3. When you reheat this for left overs or lunches, you may have to add a little water, because the pasta absorbs the liquid.it is still yummy though. | 4. A Note, When I am in a hurry, I use a mixture of onions carrots and celery "mirepoix" available in the freezer section of most grocery stores). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white kidney bean	2	cans		-	-	-	-
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
wheat pasta	8	ounces		821.0013	165.7878	30.6401	6.0781
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0
basil leaf	8 -10			-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
fennel	1	tablespoon	ground	1.6856	0.3969	0.0674	0.0109
rosemary leaf	1	teaspoon	chopped dried	-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
black pepper	1/2	tablespoon	ground	8.6595	2.2063	0.3585	0.1125
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
thyme	1/2	tablespoon		1.212	0.2934	0.0667	0.0202
water	2	cups		0.0	0.0	0.0	0.0

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