Onion And Pork Sausage Soup From Florence (Cipollata )

1. In a pot saute the sliced onions with 6 spoonfuls of oil for 10 minutes Add the skinned and halves sausages and the spare ribs and the diced bacon After 10 minutes add the boiling hot broth Cook uncovered for about an hour, adding salt to taste and serve the soup on slices of toasted bread Sprinkle with pepper and grated Parmesan.

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Nutrient	Quantity
Total fats	408.0046 g
Protein	439.579 g
Carbohydrates	65.6967 g
Energy	5785.9237 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.7222 g
Water	2488.2213 g
Aspartic acid	13.5762 g
Calcium, Ca	1996.2701 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1185 g
Lutein + zeaxanthin	24 g
Fiber, total dietary	10.2 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	6 g
Niacin	52.7558 mg
Hydroxyproline	0.06 g
Vitamin A, RAE	425 g
Fatty acids, total trans-polyenoic	0.126 g
Arginine	9.8075 g
Riboflavin	4.1876 mg
Tocopherol, beta	0.0891 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1215 g
Fatty acids, total saturated 20:1	0.4364 g
Glutamic acid	23.1246 g
Sodium, Na	8429.3566 mg
Fatty acids, total saturated 16:1 undifferentiated	15.5411 g
Total lipid (fat)	408.0046 g
Manganese, Mn	1.3152 mg
Fructose	7.74 g
Proline	7.0256 g
Fatty acids, total saturated 16:0	77.8525 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.719 g
Sucrose	5.94 g
Choline, total	1047.2263 mg
Fatty acids, total polyunsaturated 18:1 t	0.207 g
Sugars, total	27.9369 g
Serine	6.1372 g
Fatty acids, total saturated 10:0	0.7257 g
Fatty acids, total saturated 18:0	41.6481 g
Fatty acids, total saturated 20:4 undifferentiated	1.5812 g
Vitamin B-6	6.0026 mg
Selenium, Se	498.9821 g
Ash	46.1265 g
Vitamin D	136.5 IU
Fatty acids, total saturated 18:1 undifferentiated	187.3377 g
Pantothenic acid	6.3021 mg
Phenylalanine	5.4523 g
Copper, Cu	4.6214 mg
Betaine	3.981 mg
Thiamin	7.6073 mg
Retinol	425 g
Methionine	3.7899 g
Iron, Fe	33.6167 mg
Carbohydrate, by difference	65.6967 g
Phosphorus, P	4223.7039 mg
Folate, total	399.0749 g
Fatty acids, total polyunsaturated 18:2 t,t	0.126 g
Tocopherol, gamma	0.6723 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3258 g
Alanine	8.7273 g
Cholesterol	1517.7945 mg
Valine	6.5286 g
Fatty acids, total saturated 18:2 undifferentiated	46.1378 g
Glycine	9.0427 g
Glucose (dextrose)	11.82 g
Fatty acids, total saturated 14:0	5.4865 g
Zinc, Zn	35.1753 mg
Isoleucine	5.9429 g
Fatty acids, total saturated 12:0	0.5443 g
Fatty acids, total polyunsaturated	53.523 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	10.7997 g
Tocotrienol, alpha	0.24 mg
Vitamin A, IU	2054.3542 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.17 g
Folate, DFE	399.0749 g
Tryptophan	1.3627 g
Vitamin C, total ascorbic acid	62.5437 mg
Phytosterols	269.01 mg
Fatty acids, total polyunsaturated 18:1 c	11.6265 g
Fatty acids, total saturated 20:0	0.3353 g
Tyrosine	4.696 g
Vitamin B-12	22.9921 g
Vitamin K (phylloquinone)	52.5787 g
Fatty acids, total saturated	126.769 g
Histidine	4.8145 g
Fatty acids, total monounsaturated	203.3265 g
Threonine	6.276 g
Folate, food	399.0749 g
Fatty acids, total polyunsaturated 17:0	0.0733 g
Vitamin D (D2 + D3)	3.45 g
Vitamin D3 (cholecalciferol)	3.45 g
Vitamin E (alpha-tocopherol)	19.3818 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4675 g
Fatty acids, total trans	0.333 g
Fatty acids, total trans-monoenoic	0.207 g
Magnesium, Mg	494.3393 mg
Lysine	12.2113 g
Potassium, K	6793.3234 mg
Cystine	1.5988 g
Fluoride, F	6.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	6 tablespoons	716.04	0	81
Onion	4	240	56.04	0.6
Parmesan cheese	0	0	0	0
salt pepper	0	1260.8333	0	7.0833
wheat bread	4 slices	0	0	0
pancetta	50	1260.8333	0	7.0833
pork sparerib	150 g	415.5	0	35.1
italian pork sausage	2	3138.8629	5.8967	284.2213
broth	1.25 1/4	14.6875	3.76	0