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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 14688)

½ 2x 3x Reset

  • 2448 cups kidney beans
  • 19584 ounces macaroni
  • 1224 small carrots ; grated
  • 306 cups celery ; chopped
  • 1224 cloves garlic ; minced
  • 1224 tablespoons white vinegar
  • 306 pounds prosciutto ; chopped
  • 3672 cups tomato juice
  • 1224 tablespoons parsley ; dried
  • 2448 teaspoons basil ; dried
  • 7344 cups vegetable broth
  • 153 tablespoons cayenne pepper
  • 2448 teaspoons sugar
  • 1224 tablespoons olive oil
  • 612 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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