Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "78e7eab4d8004c838b274b39e99f21ee",
    "updated": "2025-04-19T19:39:43.102Z",
    "title": "Tuscan Bean Stew (Ribollita)",
    "subtitle": "A Hearty Italian Classic",
    "description": "Ribollita, meaning 'reboiled,' is a traditional Tuscan bean stew known for its rich flavors and the practice of reheating it for enhanced taste. This recipe delivers a comforting and flavorful experience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra virgin olive oil, plus extra for drizzling",
          "onion, chopped",
          "carrots, sliced",
          "leek, sliced",
          "garlic cloves, chopped",
          "(400g) can chopped tomatoes",
          "tomato purée",
          "(1 liter) chicken stock",
          "salt and freshly ground black pepper",
          "(400g) can borlotti beans, flageolet beans, or cannellini beans, drained and rinsed",
          "(250g) baby spinach leaves or spring greens, shredded",
          "grated parmesan cheese, for sprinkling"
        ]
      }
    ],
    "instructions": [
      "1. In a large saucepan, heat the olive oil and gently sauté the chopped onion, sliced carrots, and sliced leek over low heat for about 10 minutes, until softened but not browned.",
      "2. Add the chopped garlic and continue to cook for another minute.",
      "3. Stir in the canned chopped tomatoes, tomato purée, and chicken stock. Season generously with salt and freshly ground black pepper.",
      "4. Mash approximately half of the drained and rinsed beans with a fork and add them to the saucepan.",
      "5. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.",
      "6. Add the remaining beans and shredded spinach (or spring greens) to the stew.",
      "7. Continue to simmer for an additional 30 minutes, allowing the flavors to meld.",
      "8. Ladle the Ribollita into bowls, sprinkle with grated Parmesan cheese, and drizzle with a touch of extra virgin olive oil before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This Ribollita tastes even better the next day.  Gently reheat it over low heat when ready to serve."
  }
]