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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 2985984)

½ 2x 3x Reset

  • 497664 cups kidney beans
  • 3981312 ounces macaroni
  • 248832 small carrots ; grated
  • 62208 cups celery ; chopped
  • 248832 cloves garlic ; minced
  • 248832 tablespoons white vinegar
  • 62208 pounds prosciutto ; chopped
  • 746496 cups tomato juice
  • 248832 tablespoons parsley ; dried
  • 497664 teaspoons basil ; dried
  • 1492992 cups vegetable broth
  • 31104 tablespoons cayenne pepper
  • 497664 teaspoons sugar
  • 248832 tablespoons olive oil
  • 124416 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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