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Tuscan Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.304
Energy (kCal)871.8817
Carbohydrates (g)14.347
Total fats (g)46.6053
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preparation:. | 2. First, sauté the sausage until done. Remove from your skillet, and let it cool a little while you . . . | 3. Start heating the chicken broth and cream in a big, heavy-bottomed saucepan, over medium heat. Add both the vegetables to the soup. | 4. Slice the sausage on the diagonal, about 1/2' (1.25 cm) thick. Put the sliced sausage in the soup too. | 5. Stir in the red pepper flakes and the garlic. Turn the burner to lowest heat, and simmer for an hour, stirring now and then. | 6. Each serving with: 487 calories; 41 g fat; 20 g protein; 10 g carbohydrate; 2 g dietary fiber; 8 g usable carb. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot italian sausage link 16 ounces 403.4667 0.0 89.76 2.2667
    chicken broth 2 quarts - - - -
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    cauliflower 1/2 sliced 13.375 2.659 1.0272 0.1498
    kale 6 cups chopped 47.04 8.4 4.1088 0.8928
    red pepper flake 1/2 teaspoon 403.4667 0.0 89.76 2.2667
    garlic clove 2 crushed 403.4667 0.0 89.76 2.2667

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



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