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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 3172608)

½ 2x 3x Reset

  • 528768 cups kidney beans
  • 4230144 ounces macaroni
  • 264384 small carrots ; grated
  • 66096 cups celery ; chopped
  • 264384 cloves garlic ; minced
  • 264384 tablespoons white vinegar
  • 66096 pounds prosciutto ; chopped
  • 793152 cups tomato juice
  • 264384 tablespoons parsley ; dried
  • 528768 teaspoons basil ; dried
  • 1586304 cups vegetable broth
  • 33048 tablespoons cayenne pepper
  • 528768 teaspoons sugar
  • 264384 tablespoons olive oil
  • 132192 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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