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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 995328)

½ 2x 3x Reset

  • 165888 cups kidney beans
  • 1327104 ounces macaroni
  • 82944 small carrots ; grated
  • 20736 cups celery ; chopped
  • 82944 cloves garlic ; minced
  • 82944 tablespoons white vinegar
  • 20736 pounds prosciutto ; chopped
  • 248832 cups tomato juice
  • 82944 tablespoons parsley ; dried
  • 165888 teaspoons basil ; dried
  • 497664 cups vegetable broth
  • 10368 tablespoons cayenne pepper
  • 165888 teaspoons sugar
  • 82944 tablespoons olive oil
  • 41472 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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