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Ingredients

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

Preparation:

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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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 211
Total Sugars: 5.5g
Carb.: 40.9g
Fiber: 4.5g
Total Fats: 1.9g
Cholesterol: 0mg
Protein: 7.8g
Sodium: 628.9mg

Detailed Nutrition...

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^*Data provided by USDA