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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 24804)

½ 2x 3x Reset

  • 4134 cups kidney beans
  • 33072 ounces macaroni
  • 2067 small carrots ; grated
  • 516 3/4 cups celery ; chopped
  • 2067 cloves garlic ; minced
  • 2067 tablespoons white vinegar
  • 516 3/4 pounds prosciutto ; chopped
  • 6201 cups tomato juice
  • 2067 tablespoons parsley ; dried
  • 4134 teaspoons basil ; dried
  • 12402 cups vegetable broth
  • 258 3/8 tablespoons cayenne pepper
  • 4134 teaspoons sugar
  • 2067 tablespoons olive oil
  • 1033 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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