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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 6204)

½ 2x 3x Reset

  • 1034 cups kidney beans
  • 8272 ounces macaroni
  • 517 small carrots ; grated
  • 129 1/4 cups celery ; chopped
  • 517 cloves garlic ; minced
  • 517 tablespoons white vinegar
  • 129 1/4 pounds prosciutto ; chopped
  • 1551 cups tomato juice
  • 517 tablespoons parsley ; dried
  • 1034 teaspoons basil ; dried
  • 3102 cups vegetable broth
  • 64.625 tablespoons cayenne pepper
  • 1034 teaspoons sugar
  • 517 tablespoons olive oil
  • 258 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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