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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the broth, if necessary. | 2. Then, pour the olive oil in a large pot. | 3. Add the celery, carrots, garlic, onion, and herbs. | 4. Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes. | 5. Add the tomatoes and cook 10 minutes. | 6. Stir in the beans, remaining vegetables, and salt and pepper to taste. | 7. Add the broth and water to just cover. | 8. Bring to a simmer. | 9. Cook gently, over very low heat, until the vegetables are tender, about 2 hours. | 10. Let cool slightly. | 11. When ready to serve, pour about 4 cups of the soup into a blender or food processor. | 12. Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently. | 13. Choose a soup tureen or pot large enough to hold the bread and soup. | 14. Place a layer of bread slices on the bottom. | 15. Spoon on enough of the soup to cover the bread completely. | 16. Repeat layering until all the soup is used and the bread is soaked. | 17. Let stand at least 20 minutes; it should be very thick. | 18. Stir the soup to break up the bread. | 19. Drizzle with extra-virgin olive oil and sprinkle with the red onion. | 20. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
olive oil	1/4	cup		477.36	0.0	0.0	54.0
celery rib	2		chopped	-	-	-	-
carrot	2		chopped	50.02	11.6876	1.1346	0.2928
garlic clove	2		chopped	-	-	-	-
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
flat leaf parsley	1/4	cup	chopped	-	-	-	-
sage	1	tablespoon	chopped	-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
tomato	1 1/2		peeled seeded chopped canned peeled chopped	93.1034	20.6447	4.8576	0.8096
cannellini bean	3	cups	drained cooked	-	-	-	-
potato	2		peeled diced boiling	-	-	-	-
zucchini	2		chopped	66.64	12.1912	4.7432	1.2544
cabbage	1	lb	sliced	113.3982	26.3084	5.806	0.4536
green bean	8	ounces	trimmed cut	70.3067	15.8077	4.1504	0.499
salt				-	-	-	-
black pepper			ground	-	-	-	-
italian bread	8	ounces	day-old sliced	614.628	113.6268	19.9584	7.938
olive oil				477.36	0.0	0.0	54.0
red onion				-	-	-	-

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