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Bartolini Quick Cooking Bean Soup - 500 Gr.
See back for nutrition information. www.frantoiobartolini.com. e-mail: info(at)frantoiobartolini.com. Product of Italy.
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Calories | 180.0kcal | (-) | ||||
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Total Fat | 1.0g | 1% | ||||
Saturated Fat | 0.0g | 0% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 0.0mg | 0% | ||||
Sodium | 20.0mg | 1% | ||||
Potassium | 355.0mg | 8% | ||||
Total Carbohydrate | 33.0g | 12% | ||||
Dietary Fiber | 11.0g | 39% | ||||
Total Sugars | 2.0g | (-) | ||||
Added Sugars | 0.0g | 0% | ||||
Protein | 9.0g | (-) | ||||
Calcium | 20.0mg | 0% | ||||
Iron | 2.0mg | 15% |
Contain wheat. May contain soy.
Cooking time 30 minutes. Recipe for 4 people: 400 g Bartolini soup preparation, 100 g of veal (minced), 100 g peeled tomatoes, extra-virgin olive oil, 1 onion, 1 stick of celery, 1 carrot, about 1/2 It of beef or vegetable stock, salt and rapper to taste. Directions: In a large pot boil the soup preparation in abundant salted water for about 20 minutes. Meanwhile, peel and finely chop the onion, celery and carrot and saute in extra-virgin olive oil. Add the veal, salt and pepper to taste and cook for about 15 minutes stirring frequently. Add the tomatoes, passed through a sieve or crushed, and continue cooking for 10 minutes longer. Drain the soup preparation end mix with the onion, celery and carrot mixture, cooking for another 20 minutes adding the beef stock or bouillon cube, when necessary. Add a drop of extra-virgin olive oil and serve very hot with a crouton bread slice and a sprinkle of cheese to taste.
Bartolini Emilio
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