Photo: Cala
Estimated Nutrition (whole recipe, rough)
678
Calories
52g
Protein
26g
Fat
58g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp olive oil
- 1 large shallot, minced
- 2 medium carrots, cut into thin half-circles
- 2 large celery stalks, cut into 1/2-inch pieces
- 1 can (28 oz.) whole tomatoes, finely chopped, including juices
- 5 cups low-sodium chicken broth
- 2 bay leaves
- 2 cups chopped, cooked chicken
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1/2 cup ditalini (small, short pasta tubes)
- 1/4 cup finely chopped fresh parsley
- 8 fresh basil leaves, thinly sliced
- Grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes