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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. | 2. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender. | 3. Add the remaining broth, zucchini(or/and vegs. of choice), tomatoes(fresh or canned), tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	4	cups	sliced	209.92	49.0496	4.7616	1.2288
onion	1	cup	chopped	64.0	14.944	1.76	0.16
celery	2	stalks	sliced	20.48	3.8016	0.8832	0.2176
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
thyme leaf	1	teaspoon	crushed chopped dried	-	-	-	-
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
zucchini	2	cups	sliced	-	-	-	-
plum tomato	4		chopped diced	-	-	-	-
tortellini	1 1/2	cups	cheese-filled	497.34	76.14	21.87	11.7126
red kidney bean	1	can	rinsed drained	910.3448	164.9655	67.2276	0.6897
parmesan cheese			grated	-	-	-	-

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