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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 176256)

½ 2x 3x Reset

  • 29376 cups kidney beans
  • 235008 ounces macaroni
  • 14688 small carrots ; grated
  • 3672 cups celery ; chopped
  • 14688 cloves garlic ; minced
  • 14688 tablespoons white vinegar
  • 3672 pounds prosciutto ; chopped
  • 44064 cups tomato juice
  • 14688 tablespoons parsley ; dried
  • 29376 teaspoons basil ; dried
  • 88128 cups vegetable broth
  • 1836 tablespoons cayenne pepper
  • 29376 teaspoons sugar
  • 14688 tablespoons olive oil
  • 7344 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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