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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 14580)

½ 2x 3x Reset

  • 2430 cups kidney beans
  • 19440 ounces macaroni
  • 1215 small carrots ; grated
  • 303 3/4 cups celery ; chopped
  • 1215 cloves garlic ; minced
  • 1215 tablespoons white vinegar
  • 303 3/4 pounds prosciutto ; chopped
  • 3645 cups tomato juice
  • 1215 tablespoons parsley ; dried
  • 2430 teaspoons basil ; dried
  • 7290 cups vegetable broth
  • 151.875 tablespoons cayenne pepper
  • 2430 teaspoons sugar
  • 1215 tablespoons olive oil
  • 607 1/2 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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