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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 148824)

½ 2x 3x Reset

  • 24804 cups kidney beans
  • 198432 ounces macaroni
  • 12402 small carrots ; grated
  • 3100 1/2 cups celery ; chopped
  • 12402 cloves garlic ; minced
  • 12402 tablespoons white vinegar
  • 3100 1/2 pounds prosciutto ; chopped
  • 37206 cups tomato juice
  • 12402 tablespoons parsley ; dried
  • 24804 teaspoons basil ; dried
  • 74412 cups vegetable broth
  • 1550 1/4 tablespoons cayenne pepper
  • 24804 teaspoons sugar
  • 12402 tablespoons olive oil
  • 6201 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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