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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 27648)

½ 2x 3x Reset

  • 4608 cups kidney beans
  • 36864 ounces macaroni
  • 2304 small carrots ; grated
  • 576 cups celery ; chopped
  • 2304 cloves garlic ; minced
  • 2304 tablespoons white vinegar
  • 576 pounds prosciutto ; chopped
  • 6912 cups tomato juice
  • 2304 tablespoons parsley ; dried
  • 4608 teaspoons basil ; dried
  • 13824 cups vegetable broth
  • 288 tablespoons cayenne pepper
  • 4608 teaspoons sugar
  • 2304 tablespoons olive oil
  • 1152 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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