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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 87480)

½ 2x 3x Reset

  • 14580 cups kidney beans
  • 116640 ounces macaroni
  • 7290 small carrots ; grated
  • 1822 1/2 cups celery ; chopped
  • 7290 cloves garlic ; minced
  • 7290 tablespoons white vinegar
  • 1822 1/2 pounds prosciutto ; chopped
  • 21870 cups tomato juice
  • 7290 tablespoons parsley ; dried
  • 14580 teaspoons basil ; dried
  • 43740 cups vegetable broth
  • 911 1/4 tablespoons cayenne pepper
  • 14580 teaspoons sugar
  • 7290 tablespoons olive oil
  • 3645 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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