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Pasta e Fagioli  (Not yet rated)

An Italian soup with vegetables and pasta.

Cal: 211 Fat: 2g Carbs: 41g Protein: 8g Fiber: 4g
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Original recipe serves 12

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Ingredients (serves 12)

  • 2 cups kidney beans
  • 16 ounces macaroni
  • 1 small carrots ; grated
  • 1/4 cup celery ; chopped
  • 1 clove garlic ; minced
  • 1 tablespoon white vinegar
  • 1/4 pound prosciutto ; chopped
  • 3 cups tomato juice
  • 1 tablespoon parsley ; dried
  • 2 teaspoons basil ; dried
  • 6 cups vegetable broth
  • 1/8 tablespoon cayenne pepper
  • 2 teaspoons sugar
  • 1 tablespoon olive oil
  • 1/2 cup onions ; chopped
  • 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.

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