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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 3024)

½ 2x 3x Reset

  • 504 cups kidney beans
  • 4032 ounces macaroni
  • 252 small carrots ; grated
  • 63 cups celery ; chopped
  • 252 cloves garlic ; minced
  • 252 tablespoons white vinegar
  • 63 pounds prosciutto ; chopped
  • 756 cups tomato juice
  • 252 tablespoons parsley ; dried
  • 504 teaspoons basil ; dried
  • 1512 cups vegetable broth
  • 31 1/2 tablespoons cayenne pepper
  • 504 teaspoons sugar
  • 252 tablespoons olive oil
  • 126 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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