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2 cups kidney beans
16 ounces macaroni
1 small carrots ; grated
1/4 cup celery ; chopped
1 clove garlic ; minced
1 tablespoon white vinegar
1/4 pound prosciutto ; chopped
3 cups tomato juice
1 tablespoon parsley ; dried
2 teaspoons basil ; dried
6 cups vegetable broth
1/8 tablespoon cayenne pepper
2 teaspoons sugar
1 tablespoon olive oil
1/2 cup onions ; chopped
Submitted by smith
An Italian soup with vegetables and pasta.
Cal: 211 Fat: 2g Carbs: 41g Protein: 8g Fiber: 4g
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 12)
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.
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