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Tiny Pasta in Broth

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.6863
Energy (kCal)879.4796
Carbohydrates (g)98.3612
Total fats (g)40.6955
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the beef stock to a boil in a large saucepan. | 2. Add salt and pepper to taste, then drop in the soup pasta. | 3. Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente. | 4. Stir often during cooking to prevent the pasta shapes from sticking together. | 5. Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot. | 6. Taste the soup and adjust the seasoning. | 7. Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef stock 5 cups 856.8 93.366 31.625999999999998 40.446
    pasta 3/4 cup - - - -
    red pepper 2 ounces roasted bottled 22.6796 4.9952 1.0603 0.2495
    sea salt - - - -
    black pepper ground - - - -
    parmesan cheese grated - - - -

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



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