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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 11664)

½ 2x 3x Reset

  • 1944 cups kidney beans
  • 15552 ounces macaroni
  • 972 small carrots ; grated
  • 243 cups celery ; chopped
  • 972 cloves garlic ; minced
  • 972 tablespoons white vinegar
  • 243 pounds prosciutto ; chopped
  • 2916 cups tomato juice
  • 972 tablespoons parsley ; dried
  • 1944 teaspoons basil ; dried
  • 5832 cups vegetable broth
  • 121 1/2 tablespoons cayenne pepper
  • 1944 teaspoons sugar
  • 972 tablespoons olive oil
  • 486 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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