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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 1327104)

½ 2x 3x Reset

  • 221184 cups kidney beans
  • 1769472 ounces macaroni
  • 110592 small carrots ; grated
  • 27648 cups celery ; chopped
  • 110592 cloves garlic ; minced
  • 110592 tablespoons white vinegar
  • 27648 pounds prosciutto ; chopped
  • 331776 cups tomato juice
  • 110592 tablespoons parsley ; dried
  • 221184 teaspoons basil ; dried
  • 663552 cups vegetable broth
  • 13824 tablespoons cayenne pepper
  • 221184 teaspoons sugar
  • 110592 tablespoons olive oil
  • 55296 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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