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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 131220)

½ 2x 3x Reset

  • 21870 cups kidney beans
  • 174960 ounces macaroni
  • 10935 small carrots ; grated
  • 2733 3/4 cups celery ; chopped
  • 10935 cloves garlic ; minced
  • 10935 tablespoons white vinegar
  • 2733 3/4 pounds prosciutto ; chopped
  • 32805 cups tomato juice
  • 10935 tablespoons parsley ; dried
  • 21870 teaspoons basil ; dried
  • 65610 cups vegetable broth
  • 1366.875 tablespoons cayenne pepper
  • 21870 teaspoons sugar
  • 10935 tablespoons olive oil
  • 5467 1/2 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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