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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 157464)

½ 2x 3x Reset

  • 26244 cups kidney beans
  • 209952 ounces macaroni
  • 13122 small carrots ; grated
  • 3280 1/2 cups celery ; chopped
  • 13122 cloves garlic ; minced
  • 13122 tablespoons white vinegar
  • 3280 1/2 pounds prosciutto ; chopped
  • 39366 cups tomato juice
  • 13122 tablespoons parsley ; dried
  • 26244 teaspoons basil ; dried
  • 78732 cups vegetable broth
  • 1640 1/4 tablespoons cayenne pepper
  • 26244 teaspoons sugar
  • 13122 tablespoons olive oil
  • 6561 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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