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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 6345216)

½ 2x 3x Reset

  • 1057536 cups kidney beans
  • 8460288 ounces macaroni
  • 528768 small carrots ; grated
  • 132192 cups celery ; chopped
  • 528768 cloves garlic ; minced
  • 528768 tablespoons white vinegar
  • 132192 pounds prosciutto ; chopped
  • 1586304 cups tomato juice
  • 528768 tablespoons parsley ; dried
  • 1057536 teaspoons basil ; dried
  • 3172608 cups vegetable broth
  • 66096 tablespoons cayenne pepper
  • 1057536 teaspoons sugar
  • 528768 tablespoons olive oil
  • 264384 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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