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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, heat the 1/4 cup oil over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic, carrots, and celery. | 2. Cook, stirring occasionally, for 5 minutes. | 3. Add the zucchini and cabbage. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer. | 4. Add the broth, beans, rice, potatoes, tomato paste, bay leaf, thyme, and salt to the pot. Bring to a boil. | 5. Reduce the heat and simmer, partially covered, until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf. | 6. Stir the pepper into the soup. Sprinkle each bowlful with Parmesan and drizzle each with 1 teaspoon of the remaining oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
olive oil	4	teaspoons		477.36	0.0	0.0	54.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
carrot	2		cut	104.96	24.5248	2.3808	0.6144
celery rib	2		sliced	-	-	-	-
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
green cabbage	3/4		shredded	16.6875	3.8715	0.8544	0.0668
chicken broth	1 1/2	1/2	canned low sodium	117.18	2.835	16.7076	3.9312
pinto bean	1 2/3	2/3	drained rinsed canned	-	-	-	-
arborio rice	1/2	cup		-	-	-	-
potato	3/4		peeled cut boiling	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
bay leaf	1			-	-	-	-
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
salt	2 1/4	1/4		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

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