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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 5508)

½ 2x 3x Reset

  • 918 cups kidney beans
  • 7344 ounces macaroni
  • 459 small carrots ; grated
  • 114 3/4 cups celery ; chopped
  • 459 cloves garlic ; minced
  • 459 tablespoons white vinegar
  • 114 3/4 pounds prosciutto ; chopped
  • 1377 cups tomato juice
  • 459 tablespoons parsley ; dried
  • 918 teaspoons basil ; dried
  • 2754 cups vegetable broth
  • 57 3/8 tablespoons cayenne pepper
  • 918 teaspoons sugar
  • 459 tablespoons olive oil
  • 229 1/2 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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