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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 7077888)

½ 2x 3x Reset

  • 1179648 cups kidney beans
  • 9437184 ounces macaroni
  • 589824 small carrots ; grated
  • 147456 cups celery ; chopped
  • 589824 cloves garlic ; minced
  • 589824 tablespoons white vinegar
  • 147456 pounds prosciutto ; chopped
  • 1769472 cups tomato juice
  • 589824 tablespoons parsley ; dried
  • 1179648 teaspoons basil ; dried
  • 3538944 cups vegetable broth
  • 73728 tablespoons cayenne pepper
  • 1179648 teaspoons sugar
  • 589824 tablespoons olive oil
  • 294912 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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