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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 139968)

½ 2x 3x Reset

  • 23328 cups kidney beans
  • 186624 ounces macaroni
  • 11664 small carrots ; grated
  • 2916 cups celery ; chopped
  • 11664 cloves garlic ; minced
  • 11664 tablespoons white vinegar
  • 2916 pounds prosciutto ; chopped
  • 34992 cups tomato juice
  • 11664 tablespoons parsley ; dried
  • 23328 teaspoons basil ; dried
  • 69984 cups vegetable broth
  • 1458 tablespoons cayenne pepper
  • 23328 teaspoons sugar
  • 11664 tablespoons olive oil
  • 5832 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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