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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 8032896)

½ 2x 3x Reset

  • 1338816 cups kidney beans
  • 10710528 ounces macaroni
  • 669408 small carrots ; grated
  • 167352 cups celery ; chopped
  • 669408 cloves garlic ; minced
  • 669408 tablespoons white vinegar
  • 167352 pounds prosciutto ; chopped
  • 2008224 cups tomato juice
  • 669408 tablespoons parsley ; dried
  • 1338816 teaspoons basil ; dried
  • 4016448 cups vegetable broth
  • 83676 tablespoons cayenne pepper
  • 1338816 teaspoons sugar
  • 669408 tablespoons olive oil
  • 334704 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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