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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 497664)

½ 2x 3x Reset

  • 82944 cups kidney beans
  • 663552 ounces macaroni
  • 41472 small carrots ; grated
  • 10368 cups celery ; chopped
  • 41472 cloves garlic ; minced
  • 41472 tablespoons white vinegar
  • 10368 pounds prosciutto ; chopped
  • 124416 cups tomato juice
  • 41472 tablespoons parsley ; dried
  • 82944 teaspoons basil ; dried
  • 248832 cups vegetable broth
  • 5184 tablespoons cayenne pepper
  • 82944 teaspoons sugar
  • 41472 tablespoons olive oil
  • 20736 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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