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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 6718464)

½ 2x 3x Reset

  • 1119744 cups kidney beans
  • 8957952 ounces macaroni
  • 559872 small carrots ; grated
  • 139968 cups celery ; chopped
  • 559872 cloves garlic ; minced
  • 559872 tablespoons white vinegar
  • 139968 pounds prosciutto ; chopped
  • 1679616 cups tomato juice
  • 559872 tablespoons parsley ; dried
  • 1119744 teaspoons basil ; dried
  • 3359232 cups vegetable broth
  • 69984 tablespoons cayenne pepper
  • 1119744 teaspoons sugar
  • 559872 tablespoons olive oil
  • 279936 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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