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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 2677632)

½ 2x 3x Reset

  • 446272 cups kidney beans
  • 3570176 ounces macaroni
  • 223136 small carrots ; grated
  • 55784 cups celery ; chopped
  • 223136 cloves garlic ; minced
  • 223136 tablespoons white vinegar
  • 55784 pounds prosciutto ; chopped
  • 669408 cups tomato juice
  • 223136 tablespoons parsley ; dried
  • 446272 teaspoons basil ; dried
  • 1338816 cups vegetable broth
  • 27892 tablespoons cayenne pepper
  • 446272 teaspoons sugar
  • 223136 tablespoons olive oil
  • 111568 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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