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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 629856)

½ 2x 3x Reset

  • 104976 cups kidney beans
  • 839808 ounces macaroni
  • 52488 small carrots ; grated
  • 13122 cups celery ; chopped
  • 52488 cloves garlic ; minced
  • 52488 tablespoons white vinegar
  • 13122 pounds prosciutto ; chopped
  • 157464 cups tomato juice
  • 52488 tablespoons parsley ; dried
  • 104976 teaspoons basil ; dried
  • 314928 cups vegetable broth
  • 6561 tablespoons cayenne pepper
  • 104976 teaspoons sugar
  • 52488 tablespoons olive oil
  • 26244 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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