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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, add enough extravirgin olive oil to cover the bottom, add onion and sautè until tender. | 2. Add cannellini beans and the celery, carrots, cabbage, leek, garlic and vegetable buillon cubes. | 3. Add enough water to cover all of the ingredients and a bit more. | 4. It shouldn't be too watery. | 5. Simmer uncovered on low heat for about 45 minutes or until the vegetables are tender. | 6. Add some hot water while it cooks if it seems to getting too dense. | 7. Add the parsley and simmer for another 10 minutes. | 8. Taste the soup and add salt if needed. | 9. Add the basil and remove from heat. | 10. The soup is ready to be served! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil				-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
cannellini bean	2	cups	cooked	-	-	-	-
celery rib	2		chopped	-	-	-	-
carrot	3		diced	75.03	17.5314	1.7019	0.4392
savoy cabbage	1/2		cut	9.45	2.135	0.7	0.035
leek	1		chopped	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable bouillon cube	2			-	-	-	-
water				-	-	-	-
salt				-	-	-	-
parsley				-	-	-	-
basil	1 -2		chopped	0.0	0.0	0.0	0.0

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