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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 669408)

½ 2x 3x Reset

  • 111568 cups kidney beans
  • 892544 ounces macaroni
  • 55784 small carrots ; grated
  • 13946 cups celery ; chopped
  • 55784 cloves garlic ; minced
  • 55784 tablespoons white vinegar
  • 13946 pounds prosciutto ; chopped
  • 167352 cups tomato juice
  • 55784 tablespoons parsley ; dried
  • 111568 teaspoons basil ; dried
  • 334704 cups vegetable broth
  • 6973 tablespoons cayenne pepper
  • 111568 teaspoons sugar
  • 55784 tablespoons olive oil
  • 27892 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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