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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 334704)

½ 2x 3x Reset

  • 55784 cups kidney beans
  • 446272 ounces macaroni
  • 27892 small carrots ; grated
  • 6973 cups celery ; chopped
  • 27892 cloves garlic ; minced
  • 27892 tablespoons white vinegar
  • 6973 pounds prosciutto ; chopped
  • 83676 cups tomato juice
  • 27892 tablespoons parsley ; dried
  • 55784 teaspoons basil ; dried
  • 167352 cups vegetable broth
  • 3486 1/2 tablespoons cayenne pepper
  • 55784 teaspoons sugar
  • 27892 tablespoons olive oil
  • 13946 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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