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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soup Base -- In a large pot, add the olive oil and heat to medium. Add the garlic and onion and cook 2-3 minutes until they begin to soften. | 2. Beans -- Take 1 1/2 cans of the beans of mix them with a little of the chicken broth (1 cup or so) in a blender or food processor and pulse a few times until pureed. Not too long. | 3. Then to the pot with the onion and garlic, add in the rest of the beans, the pureed beans and the rest of the broth. Bring to a medium boil and add the pasta in and cook until al dente. Should take around 8-10 minutes is all. | 4. Arugula -- Once the pasta is cooked, remove from the heat and add the arugula and parsley, and any salt and pepper to taste. The arugula will cook just with the heat of the soup. | 5. Serve -- I serve this with some good olive oil as a garnish drizzled over the top and some crusty bread if you are just having the soup or you can make some grilled sandwiches on the side. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bean	3	cans	drained rinsed	3249.1754	601.9678	204.1372	11.4108
own bean	2	cups	soaked cooked	100.8667	0.0	22.44	0.5667
shell pasta	4	ounces		100.8667	0.0	22.44	0.5667
chicken stock broth	8	cups		100.8667	0.0	22.44	0.5667
garlic	4	teaspoons	minced	16.688	3.7027	0.7123	0.055999999999999994
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
baby arugula	1			100.8667	0.0	22.44	0.5667
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
salt				-	-	-	-
pepper				-	-	-	-
olive oil				477.36	0.0	0.0	54.0

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