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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 2008368)

½ 2x 3x Reset

  • 334728 cups kidney beans
  • 2677824 ounces macaroni
  • 167364 small carrots ; grated
  • 41841 cups celery ; chopped
  • 167364 cloves garlic ; minced
  • 167364 tablespoons white vinegar
  • 41841 pounds prosciutto ; chopped
  • 502092 cups tomato juice
  • 167364 tablespoons parsley ; dried
  • 334728 teaspoons basil ; dried
  • 1004184 cups vegetable broth
  • 20920 1/2 tablespoons cayenne pepper
  • 334728 teaspoons sugar
  • 167364 tablespoons olive oil
  • 83682 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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