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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 26244)

½ 2x 3x Reset

  • 4374 cups kidney beans
  • 34992 ounces macaroni
  • 2187 small carrots ; grated
  • 546 3/4 cups celery ; chopped
  • 2187 cloves garlic ; minced
  • 2187 tablespoons white vinegar
  • 546 3/4 pounds prosciutto ; chopped
  • 6561 cups tomato juice
  • 2187 tablespoons parsley ; dried
  • 4374 teaspoons basil ; dried
  • 13122 cups vegetable broth
  • 273 3/8 tablespoons cayenne pepper
  • 4374 teaspoons sugar
  • 2187 tablespoons olive oil
  • 1093 1/2 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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