The Great Soup

1. Wash vegetables.

2. Cut vegetables into medium pieces.

3. Steam vegetables with butter until tender.

4. Add water (to cover) and beans.

5. Season to taste.

6. When ready to serve, beat two egg whites until stiff in a serving bowl.

7. Add egg yolks to the soup with some additional butter.

8. Pour boiling soup on top of egg whites.

9. Garnish with parmesan cheese.

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Nutrient	Quantity
Total fats	37.2485 g
Protein	86.5249 g
Carbohydrates	247.4175 g
Energy	1618.3984 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9797 g
Water	1765.5446 g
Aspartic acid	8.7681 g
Calcium, Ca	896.8143 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	6074.4966 g
Fiber, total dietary	96.5654 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Carotene, beta	55449.4899 g
Niacin	15.2887 mg
Vitamin A, RAE	5825.5357 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	5.006 g
Riboflavin	1.6642 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.0994 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.036 g
Fatty acids, total saturated 20:1	0.0572 g
Glutamic acid	14.2303 g
Sodium, Na	481.646 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2838 g
Total lipid (fat)	37.2485 g
Manganese, Mn	4.45 mg
Fructose	12.2417 g
Proline	2.936 g
Fatty acids, total saturated 16:0	5.2532 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.004 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Choline, total	522.4047 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	45.7336 g
Serine	4.1085 g
Fatty acids, total saturated 10:0	0.006 g
Fatty acids, total saturated 18:0	1.8661 g
Fatty acids, total saturated 20:4 undifferentiated	0.188 g
Vitamin B-6	2.6213 mg
Selenium, Se	60.9416 g
Ash	23.9143 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	12.1517 g
Pantothenic acid	4.208 mg
Phenylalanine	3.7993 g
Copper, Cu	3.636 mg
Betaine	1.1936 mg
Thiamin	2.8176 mg
Retinol	160 g
Methionine	1.3798 g
Iron, Fe	27.8083 mg
Carbohydrate, by difference	247.4175 g
Phosphorus, P	2043.2616 mg
Folate, total	1218.3264 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	1.5723 mg
Fatty acids, total saturated 4:0	0.004 g
Lycopene	22991.1244 g
Alanine	3.2981 g
Cholesterol	372 mg
Valine	3.8402 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	12.8016 g
Glycine	2.9224 g
Carotene, alpha	24815.907 g
Glucose (dextrose)	11.5394 g
Fatty acids, total saturated 14:0	0.0892 g
Zinc, Zn	15.5651 mg
Isoleucine	3.1803 g
Tocopherol, delta	0.06 mg
Fatty acids, total saturated 12:0	0.0091 g
Fatty acids, total polyunsaturated	14.0992 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	5.546 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.1494 mg
Vitamin A, IU	113709.6682 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.007 g
Folate, DFE	1218.3264 g
Tryptophan	0.9336 g
Vitamin C, total ascorbic acid	156.8899 mg
Phytosterols	62.5487 mg
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Fatty acids, total polyunsaturated 18:1 c	3.388 g
Fatty acids, total saturated 20:0	0.003 g
Tyrosine	2.2369 g
Vitamin B-12	0.89 g
Vitamin K (phylloquinone)	235.9985 g
Fatty acids, total saturated	7.4085 g
Histidine	1.9341 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	12.5111 g
Threonine	3.0391 g
Folate, food	1218.3264 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	54.3593 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	8.506 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.058 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	683.0188 mg
Lysine	4.5257 g
Potassium, K	7009.2375 mg
Cystine	1.0089 g
Fluoride, F	357.3105 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	3 tablespoons	256.5	11.7855	21.6
Tomato	4	160.8396	34.7592	1.7871
Egg	2	143	0.72	9.51
white bean	1 cup	722.4	133.8375	2.537
vegetable bean	2 lbs	335.6588	66.3153	1.8144