RecipeDB

Cooking in progress....

Rachael Ray's Papa Al Pomodoro - Stale Bread Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.4142
Energy (kCal)146.2789
Carbohydrates (g)32.7269
Total fats (g)1.0965
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a medium soup pot over medium heat. | 2. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. | 3. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. | 4. Add stock and raise heat to make the soup bubble. | 5. Reduce heat to simmer and add bread and beans. | 6. Stir soup as it simmers until it thickens to a stew-like consistency. | 7. Turn off heat, adjust seasonings and ladle into shallow bowls. | 8. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. | 9. Torn basil is an optional garnish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 3 tablespoons - - - -
    garlic clove 4 -6 chopped - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    tomato 1 can crushed 62.068999999999996 13.7631 3.2384 0.5397
    salt pepper - - - -
    chicken stock 1 quart - - - -
    4 cups chopped - - - -
    white bean cannellini 2 cans - - - -
    parmigiano reggiano cheese 1/2 cup grated - - - -
    basil leaf 10 - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition