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": "3bdaeaab4fc5415eb565218295ee9b57",
    "updated": "2025-04-25T16:56:28.541Z",
    "title": "White Bean Soup",
    "subtitle": null,
    "description": "This hearty white bean soup, inspired by Northern Italian cuisine, is a perfect remedy for cold weather.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil",
          "onions, finely chopped",
          "garlic cloves, crushed",
          "(225g) dried cannellini beans, soaked overnight",
          "celery stick, chopped",
          "bay leaf",
          " or parsley stalks, without leaves",
          "lemon juice",
          "(1 liter) vegetable stock",
          "salt and freshly ground black pepper",
          "shallots, thinly sliced",
          "(60g) pancetta, chopped",
          "(80g) fontina cheese or taleggio cheese, chopped into small pieces"
        ]
      }
    ],
    "instructions": [
      "1. Heat two tablespoons of olive oil in a saucepan. Add the chopped onions and cook over low heat for 10 minutes, stirring occasionally, until softened. Add the crushed garlic and cook for another minute, stirring constantly.",
      "2. Drain and rinse the soaked cannellini beans. Add them to the saucepan along with the chopped celery, bay leaf, parsley stalks, lemon juice, and vegetable stock. Bring the mixture to a boil, then reduce heat, cover, and simmer for 1½ hours, or until the beans are tender, stirring occasionally.",
      "3. Remove the bay leaf. Carefully transfer the soup in batches to a blender or use an immersion blender to puree until smooth.  Rinse the saucepan. Return the pureed soup to the clean pan and season with salt and pepper to taste.",
      "4. In a separate small frying pan, heat the remaining tablespoon of olive oil. Add the thinly sliced shallots and chopped pancetta. Cook, stirring frequently, until golden brown and crispy.",
      "5. Reheat the soup, adding a little more vegetable stock or water if needed to achieve the desired consistency. Stir in the chopped Fontina or Taleggio cheese until melted. Ladle the soup into bowls and garnish each serving with the crispy shallot and pancetta mixture."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]