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Italian Country Bread Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.434
Energy (kCal)617.2233
Carbohydrates (g)26.8732
Total fats (g)22.2393
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread bread cubes in a single layer on an ungreased baking sheet. | 2. Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted. | 3. Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes. | 4. Stir in stock or broth and undrained tomatoes. | 5. Bring to boiling; reduce heat. | 6. Simmer, uncovered, about 5 minutes or until vegetables are just tender. | 7. Ladle soup into bowls. | 8. Top each serving with toasted bread cubes and, if desired, Parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    focaccia bread 8 ounces cut 201.7333 0.0 44.88 1.1333
    zucchini 2 1/2 cups chopped 52.7 9.641 3.7510000000000003 0.992
    green pepper 3/4 cup chopped sweet 22.35 5.1852 0.961 0.19
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    chicken broth 2 cans 189.1 4.575 26.962 6.343999999999999
    tomato basil oregano garlic 1 can diced undrained 201.7333 0.0 44.88 1.1333
    parmesan cheese shredded - - - -

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



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