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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 14)

½ 2x 3x Reset

  • 2.3333333333333 cups kidney beans
  • 18.666666666667 ounces macaroni
  • 1.1666666666667 small carrots ; grated
  • 0.29166666666667 cup celery ; chopped
  • 1.1666666666667 cloves garlic ; minced
  • 1.1666666666667 tablespoons white vinegar
  • 0.29166666666667 pound prosciutto ; chopped
  • 3 1/2 cups tomato juice
  • 1.1666666666667 tablespoons parsley ; dried
  • 2.3333333333333 teaspoons basil ; dried
  • 7 cups vegetable broth
  • 0.14583333333333 tablespoon cayenne pepper
  • 2.3333333333333 teaspoons sugar
  • 1.1666666666667 tablespoons olive oil
  • 0.58333333333333 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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