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Pasta e Fagioli  (Not yet rated)

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Submitted by smith

An Italian soup with vegetables and pasta.

Cal: 211 Fat: 2g Carbs: 41g Protein: 8g Fiber: 4g
More Nutrition...

Original recipe serves 12

Ingredients (serves 110592)

½ 2x 3x Reset

  • 18432 cups kidney beans
  • 147456 ounces macaroni
  • 9216 small carrots ; grated
  • 2304 cups celery ; chopped
  • 9216 cloves garlic ; minced
  • 9216 tablespoons white vinegar
  • 2304 pounds prosciutto ; chopped
  • 27648 cups tomato juice
  • 9216 tablespoons parsley ; dried
  • 18432 teaspoons basil ; dried
  • 55296 cups vegetable broth
  • 1152 tablespoons cayenne pepper
  • 18432 teaspoons sugar
  • 9216 tablespoons olive oil
  • 4608 cups onions ; chopped

  • In My Kitchen

    • Directions

    In a large pot, saute onion, celery, carrots, prosciutto, garlic and olive oil until onions are transparent. Add broth, beans, cayenne pepper, basil, parsely, sugar, and tomato juice, and season to taste with salt and pepper. Simmer for 1 hour. Cook macaroni according to package directions. Add macaroni to serving bowls and ladle soup on top.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    10.6
    --
    13.6
    18
    2.9
    0
    15.6
    26.2


    Calories: 211
    Total Sugars: 5.5g
    Carb.: 40.9g
    Fiber: 4.5g
    Total Fats: 1.9g
    Cholesterol: 0mg
    Protein: 7.8g
    Sodium: 629mg
    Breakdown By ingredient... Compare to other recipes...
    *Data provided by USDA

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