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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 746496)

½ 2x 3x Reset

  • 124416 cups kidney beans
  • 995328 ounces macaroni
  • 62208 small carrots ; grated
  • 15552 cups celery ; chopped
  • 62208 cloves garlic ; minced
  • 62208 tablespoons white vinegar
  • 15552 pounds prosciutto ; chopped
  • 186624 cups tomato juice
  • 62208 tablespoons parsley ; dried
  • 124416 teaspoons basil ; dried
  • 373248 cups vegetable broth
  • 7776 tablespoons cayenne pepper
  • 124416 teaspoons sugar
  • 62208 tablespoons olive oil
  • 31104 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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