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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 5308416)

½ 2x 3x Reset

  • 884736 cups kidney beans
  • 7077888 ounces macaroni
  • 442368 small carrots ; grated
  • 110592 cups celery ; chopped
  • 442368 cloves garlic ; minced
  • 442368 tablespoons white vinegar
  • 110592 pounds prosciutto ; chopped
  • 1327104 cups tomato juice
  • 442368 tablespoons parsley ; dried
  • 884736 teaspoons basil ; dried
  • 2654208 cups vegetable broth
  • 55296 tablespoons cayenne pepper
  • 884736 teaspoons sugar
  • 442368 tablespoons olive oil
  • 221184 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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