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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 8957952)

½ 2x 3x Reset

  • 1492992 cups kidney beans
  • 11943936 ounces macaroni
  • 746496 small carrots ; grated
  • 186624 cups celery ; chopped
  • 746496 cloves garlic ; minced
  • 746496 tablespoons white vinegar
  • 186624 pounds prosciutto ; chopped
  • 2239488 cups tomato juice
  • 746496 tablespoons parsley ; dried
  • 1492992 teaspoons basil ; dried
  • 4478976 cups vegetable broth
  • 93312 tablespoons cayenne pepper
  • 1492992 teaspoons sugar
  • 746496 tablespoons olive oil
  • 373248 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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