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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 7344)

½ 2x 3x Reset

  • 1224 cups kidney beans
  • 9792 ounces macaroni
  • 612 small carrots ; grated
  • 153 cups celery ; chopped
  • 612 cloves garlic ; minced
  • 612 tablespoons white vinegar
  • 153 pounds prosciutto ; chopped
  • 1836 cups tomato juice
  • 612 tablespoons parsley ; dried
  • 1224 teaspoons basil ; dried
  • 3672 cups vegetable broth
  • 76 1/2 tablespoons cayenne pepper
  • 1224 teaspoons sugar
  • 612 tablespoons olive oil
  • 306 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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