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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 44064)

½ 2x 3x Reset

  • 7344 cups kidney beans
  • 58752 ounces macaroni
  • 3672 small carrots ; grated
  • 918 cups celery ; chopped
  • 3672 cloves garlic ; minced
  • 3672 tablespoons white vinegar
  • 918 pounds prosciutto ; chopped
  • 11016 cups tomato juice
  • 3672 tablespoons parsley ; dried
  • 7344 teaspoons basil ; dried
  • 22032 cups vegetable broth
  • 459 tablespoons cayenne pepper
  • 7344 teaspoons sugar
  • 3672 tablespoons olive oil
  • 1836 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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