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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 124)

½ 2x 3x Reset

  • 20.666666666667 cups kidney beans
  • 165.33333333333 ounces macaroni
  • 10.333333333333 small carrots ; grated
  • 2.5833333333333 cups celery ; chopped
  • 10.333333333333 cloves garlic ; minced
  • 10.333333333333 tablespoons white vinegar
  • 2.5833333333333 pounds prosciutto ; chopped
  • 31 cups tomato juice
  • 10.333333333333 tablespoons parsley ; dried
  • 20.666666666667 teaspoons basil ; dried
  • 62 cups vegetable broth
  • 1.2916666666667 tablespoons cayenne pepper
  • 20.666666666667 teaspoons sugar
  • 10.333333333333 tablespoons olive oil
  • 5.1666666666667 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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