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
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Original recipe serves 12

Ingredients (serves 531442)

½ 2x 3x Reset

88573.666666667 cups kidney beans

708589.33333333 ounces macaroni

44286.833333333 small carrots ; grated

11071.708333333 cups celery ; chopped

44286.833333333 cloves garlic ; minced

44286.833333333 tablespoons white vinegar

11071.708333333 pounds prosciutto ; chopped

132860 1/2 cups tomato juice

44286.833333333 tablespoons parsley ; dried

88573.666666667 teaspoons basil ; dried

265721 cups vegetable broth

5535.8541666667 tablespoons cayenne pepper

88573.666666667 teaspoons sugar

44286.833333333 tablespoons olive oil

22143.416666667 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

Pasta e Fagioli (Not yet rated)

Ingredients (serves 531442)

Directions

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More Nutrition

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Nutrition Facts^*