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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 58752)

½ 2x 3x Reset

  • 9792 cups kidney beans
  • 78336 ounces macaroni
  • 4896 small carrots ; grated
  • 1224 cups celery ; chopped
  • 4896 cloves garlic ; minced
  • 4896 tablespoons white vinegar
  • 1224 pounds prosciutto ; chopped
  • 14688 cups tomato juice
  • 4896 tablespoons parsley ; dried
  • 9792 teaspoons basil ; dried
  • 29376 cups vegetable broth
  • 612 tablespoons cayenne pepper
  • 9792 teaspoons sugar
  • 4896 tablespoons olive oil
  • 2448 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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