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 797162)

½ 2x 3x Reset

132860.33333333 cups kidney beans

1062882.6666667 ounces macaroni

66430.166666667 small carrots ; grated

16607.541666667 cups celery ; chopped

66430.166666667 cloves garlic ; minced

66430.166666667 tablespoons white vinegar

16607.541666667 pounds prosciutto ; chopped

199290 1/2 cups tomato juice

66430.166666667 tablespoons parsley ; dried

132860.33333333 teaspoons basil ; dried

398581 cups vegetable broth

8303.7708333333 tablespoons cayenne pepper

132860.33333333 teaspoons sugar

66430.166666667 tablespoons olive oil

33215.083333333 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

Pasta e Fagioli (Not yet rated)

Ingredients (serves 797162)

Directions

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More Nutrition

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Nutrition Facts^*