Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse beans well and place in a large pot. Cover with 4 quarts (or a little less than 4 litres) of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour. | 2. Place the olive oil, onions and garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute. | 3. Add 6 cups of the soaked beans, cover with 10 cups of cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 ½ but up to 2 ½ hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. | 4. Serve with freshly grated Parmesan cheese and freshly black pepper and a drizzle of olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	2 3/4	cups		-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
carrot	5	halved	peeled sliced	-	-	-	-
celery rib	4	cups	peeled chopped	-	-	-	-
tomato	1/2	cup	chopped canned	20.7	4.59	1.08	0.18
basil leaf	1/4	cup		-	-	-	-
flat leaf parsley	1/4	cup	chopped	-	-	-	-
salt	1	tablespoon	coarse	-	-	-	-
parmesan cheese			grated	-	-	-	-
black pepper			ground	-	-	-	-

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