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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 221184)

½ 2x 3x Reset

  • 36864 cups kidney beans
  • 294912 ounces macaroni
  • 18432 small carrots ; grated
  • 4608 cups celery ; chopped
  • 18432 cloves garlic ; minced
  • 18432 tablespoons white vinegar
  • 4608 pounds prosciutto ; chopped
  • 55296 cups tomato juice
  • 18432 tablespoons parsley ; dried
  • 36864 teaspoons basil ; dried
  • 110592 cups vegetable broth
  • 2304 tablespoons cayenne pepper
  • 36864 teaspoons sugar
  • 18432 tablespoons olive oil
  • 9216 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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