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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 1417176)

½ 2x 3x Reset

  • 236196 cups kidney beans
  • 1889568 ounces macaroni
  • 118098 small carrots ; grated
  • 29524 1/2 cups celery ; chopped
  • 118098 cloves garlic ; minced
  • 118098 tablespoons white vinegar
  • 29524 1/2 pounds prosciutto ; chopped
  • 354294 cups tomato juice
  • 118098 tablespoons parsley ; dried
  • 236196 teaspoons basil ; dried
  • 708588 cups vegetable broth
  • 14762 1/4 tablespoons cayenne pepper
  • 236196 teaspoons sugar
  • 118098 tablespoons olive oil
  • 59049 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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