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Reduced Fat Zuppa Toscana Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.0002
Energy (kCal)1843.1515
Carbohydrates (g)26.317
Total fats (g)148.9323
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. remove sausage from casing and brown. once brown drain | 2. saute onions until soft add garlic saute for another minute (do not burn garlic) | 3. return sausage to pan | 4. add water and broth and stir. | 5. add salt and pepper. | 6. Cook on medium heat until potatoes are tender. | 7. add bacon, kale and cream and heat through. | 8. serve garnished with parmeseam. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian sausage 1 lb 1569.4315 2.9484 64.637 142.1107
    potato 2 sliced - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    hormel bacon bit 4 tablespoons - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    kale 2 cups chopped 15.68 2.8 1.3696 0.2976
    salt 1 teaspoon - - - -
    red pepper flake 1/2 teaspoon crushed - - - -
    chicken broth 2 cans 189.1 4.575 26.962 6.343999999999999
    water 1 quart - - - -
    half 1 cup fat free - - - -

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



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