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Tuscan Bread and Vegetable Soup (Ribollita)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)75.9002
Energy (kCal)1828.1633
Carbohydrates (g)214.7163
Protein (g)86.0301
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    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.



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