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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 1836)

½ 2x 3x Reset

  • 306 cups kidney beans
  • 2448 ounces macaroni
  • 153 small carrots ; grated
  • 38 1/4 cups celery ; chopped
  • 153 cloves garlic ; minced
  • 153 tablespoons white vinegar
  • 38 1/4 pounds prosciutto ; chopped
  • 459 cups tomato juice
  • 153 tablespoons parsley ; dried
  • 306 teaspoons basil ; dried
  • 918 cups vegetable broth
  • 19 1/8 tablespoons cayenne pepper
  • 306 teaspoons sugar
  • 153 tablespoons olive oil
  • 76 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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