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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the beans and cold water in a 6-quart pot and bring to a boil. Cover the pot and turn off the heat (leave the pot covered on the very burner you used). Allow to stand 1 hour. Drain the beans and return to the pot. Add the wine and the Beef and Chicken stock, and bring to a boil, cover, and simmer gently for 30 minutes. Strain out half the beans and puree. Return the pureed beans to the pot. Add the garlic, tomato paste, parsley, and the raw tubetti pasta and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very tender and the soup is thick. Stir the soup regularly to prevent the pasta from sticking to the bottom of the pot. Stir in the 1/3 cup of Parmesan cheese. Garnish with chopped parsley, a drizzle of extra virgin oil, and grated Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry bean	2	cups		1306.5	234.195	89.81700000000001	4.797
water	6	cups		0.0	0.0	0.0	0.0
white wine	1/2	cup		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
chicken stock	4 1/2	cups		388.8	38.124	27.215999999999998	12.96
garlic clove	3		crushed	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
tubetti pasta	1	cup	cooked	-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
parsley			chopped	2.736	0.4811	0.2257	0.06
extra virgin olive oil				-	-	-	-
parmesan cheese			grated	98.6667	10.6667	10.6667	1.3333

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