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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 10368)

½ 2x 3x Reset

  • 1728 cups kidney beans
  • 13824 ounces macaroni
  • 864 small carrots ; grated
  • 216 cups celery ; chopped
  • 864 cloves garlic ; minced
  • 864 tablespoons white vinegar
  • 216 pounds prosciutto ; chopped
  • 2592 cups tomato juice
  • 864 tablespoons parsley ; dried
  • 1728 teaspoons basil ; dried
  • 5184 cups vegetable broth
  • 108 tablespoons cayenne pepper
  • 1728 teaspoons sugar
  • 864 tablespoons olive oil
  • 432 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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