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
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Original recipe serves 12

Ingredients (serves 1)

½ 2x 3x Reset

0.16666666666667 cup kidney beans

1.3333333333333 ounces macaroni

0.083333333333333 small carrots ; grated

0.020833333333333 cup celery ; chopped

0.083333333333333 clove garlic ; minced

0.083333333333333 tablespoon white vinegar

0.020833333333333 pound prosciutto ; chopped

1/4 cup tomato juice

0.083333333333333 tablespoon parsley ; dried

0.16666666666667 teaspoon basil ; dried

1/2 cup vegetable broth

0.010416666666667 tablespoon cayenne pepper

0.16666666666667 teaspoon sugar

0.083333333333333 tablespoon olive oil

0.041666666666667 cup 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

Pasta e Fagioli (Not yet rated)

Ingredients (serves 1)

Directions

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