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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 55296)

½ 2x 3x Reset

  • 9216 cups kidney beans
  • 73728 ounces macaroni
  • 4608 small carrots ; grated
  • 1152 cups celery ; chopped
  • 4608 cloves garlic ; minced
  • 4608 tablespoons white vinegar
  • 1152 pounds prosciutto ; chopped
  • 13824 cups tomato juice
  • 4608 tablespoons parsley ; dried
  • 9216 teaspoons basil ; dried
  • 27648 cups vegetable broth
  • 576 tablespoons cayenne pepper
  • 9216 teaspoons sugar
  • 4608 tablespoons olive oil
  • 2304 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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