Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (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 de.
    - 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 : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "573abddf3ad5482ca025e7b0f7c6939a",
    "updated": "2025-04-23T22:58:04.846Z",
    "title": "Pasta e Fagioli",
    "subtitle": null,
    "description": "Pasta e Fagioli, meaning 'pasta and beans,' is a satisfying Italian classic, often prepared using leftover ingredients.  This recipe incorporates nutritious borlotti beans, rich in fiber, protein, and folic acid, along with kale for a boost of healthy greens. Feel free to customize this versatile soup by adding any vegetables you have on hand.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "x 400g tin borlotti or kidney beans in water",
          "onion",
          "garlic cloves",
          "fresh rosemary",
          "fresh thyme",
          "kale",
          "carrots",
          "extra-virgin olive oil",
          "red wine",
          "x 400g tins plum tomatoes",
          "bay leaf",
          "chilli flakes, plus extra to serve",
          "dried wholewheat pasta, or broken tagliatelle",
          "vegetable stock",
          "water",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the vegetables. Drain and rinse the canned beans. Peel and finely chop the onion. Peel and grate the garlic. Remove the rosemary and thyme leaves from their sprigs and chop roughly. Trim and discard the tough kale stems, then thinly slice the leaves. Peel the carrots and slice them into 3mm-thick rounds.",
      "Next, create the soup base. Heat the olive oil in a large saucepan over low heat. Add the onion and carrot, cooking for 5 minutes until slightly softened. Add the garlic, rosemary, and thyme, stirring until fragrant. Pour in the red wine, increase the heat, and simmer for 3-4 minutes.",
      "To complete the dish, add the canned tomatoes to the pan, breaking them up with a wooden spoon. Stir well, increase the heat to a simmer, and cook for 8-10 minutes, stirring occasionally to prevent sticking. Add the beans, bay leaf, chili flakes, pasta, vegetable stock, and water. Simmer for 10-12 minutes, or until the pasta is cooked and the sauce has thickened. Season with salt and pepper to taste.  Incorporate the kale, folding it into the sauce for 1 minute until wilted.",
      "Ladle the nutritious pasta e fagioli into bowls, garnish with extra chili flakes, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]