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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Directions: | 2. Place the toasted bread in two soup bowls. | 3. Place the onion and celery in a 3-quart, heavy-bottomed, non reactive pot. | 4. Drizzle with extra virgin olive oil and stir to coat. | 5. Cook over a medium-low heat, or until the onion is translucent but not brown. | 6. Add Swiss chard (or porcini, if using) and stir briefly to wilt. | 7. Add hot pepper, tomatoes, and simmering water. | 8. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft. | 9. As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet. | 10. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer. | 11. Add the parsley to the soup. | 12. . Makes 2 servings. | 13. That's it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1		chopped	60.0	14.01	1.65	0.15
celery	1 1/2	1/2	chopped	24.24	4.4996	1.0454	0.2576
extra virgin olive oil	3	tablespoons		-	-	-	-
swiss chard	1/4	ounce	soaked drained	1.3466	0.2651	0.1276	0.0142
red pepper	1/2			0.625	0.1377	0.0292	0.0069
tomato	1/2	cup	seeded juiced chopped drained diced canned	20.7	4.59	1.08	0.18
hot water	3	cups		0.0	0.0	0.0	0.0
sea salt				-	-	-	-
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099

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