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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 5 quart Dutch oven, combine the first eight ingredients and bring to a boil. | 2. Reduce heat and simmer 1 1/2 hours. | 3. Remove chicken to a platter to cool and strain the broth, discarding the vegetables and bay leaves. | 4. Remove skin and bones from chicken and discard, cutting chicken into bite-size pieces - set aside. | 5. Return broth to Dutch oven and add tomatoes, onions, parsley, ketchup, salt, rosemary, basil, garlic and pepper and bring to a boil. | 6. Reduce heat and simmer 45 minutes, then add beans, cheese and chicken and allow to heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4			-	-	-	-
onion	1	halved		-	-	-	-
carrot	1		quartered	52.48	12.2624	1.1904	0.3072
celery leaf	3	stalks	chopped	-	-	-	-
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
water	2	cups		0.0	0.0	0.0	0.0
chicken bouillon cube	2			-	-	-	-
bay leaf	2			-	-	-	-
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
green onion	6 -8		sliced	0.0	0.0	0.0	0.0
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
ketchup	1/4	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
rosemary	1	teaspoon	crushed dried	0.917	0.1449	0.0232	0.040999999999999995
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
kidney bean	2	cans	rinsed drained	160.0	22.6207	23.1724	2.7586
romano cheese	1/4	cup	grated	-	-	-	-

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