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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 559872)

½ 2x 3x Reset

  • 93312 cups kidney beans
  • 746496 ounces macaroni
  • 46656 small carrots ; grated
  • 11664 cups celery ; chopped
  • 46656 cloves garlic ; minced
  • 46656 tablespoons white vinegar
  • 11664 pounds prosciutto ; chopped
  • 139968 cups tomato juice
  • 46656 tablespoons parsley ; dried
  • 93312 teaspoons basil ; dried
  • 279936 cups vegetable broth
  • 5832 tablespoons cayenne pepper
  • 93312 teaspoons sugar
  • 46656 tablespoons olive oil
  • 23328 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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