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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 10)

½ 2x 3x Reset

  • 1.6666666666667 cups kidney beans
  • 13.333333333333 ounces macaroni
  • 0.83333333333333 small carrots ; grated
  • 0.20833333333333 cup celery ; chopped
  • 0.83333333333333 clove garlic ; minced
  • 0.83333333333333 tablespoon white vinegar
  • 0.20833333333333 pound prosciutto ; chopped
  • 2 1/2 cups tomato juice
  • 0.83333333333333 tablespoon parsley ; dried
  • 1.6666666666667 teaspoons basil ; dried
  • 5 cups vegetable broth
  • 0.10416666666667 tablespoon cayenne pepper
  • 1.6666666666667 teaspoons sugar
  • 0.83333333333333 tablespoon olive oil
  • 0.41666666666667 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

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