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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 2239488)

½ 2x 3x Reset

  • 373248 cups kidney beans
  • 2985984 ounces macaroni
  • 186624 small carrots ; grated
  • 46656 cups celery ; chopped
  • 186624 cloves garlic ; minced
  • 186624 tablespoons white vinegar
  • 46656 pounds prosciutto ; chopped
  • 559872 cups tomato juice
  • 186624 tablespoons parsley ; dried
  • 373248 teaspoons basil ; dried
  • 1119744 cups vegetable broth
  • 23328 tablespoons cayenne pepper
  • 373248 teaspoons sugar
  • 186624 tablespoons olive oil
  • 93312 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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