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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 1479168)

½ 2x 3x Reset

  • 246528 cups kidney beans
  • 1972224 ounces macaroni
  • 123264 small carrots ; grated
  • 30816 cups celery ; chopped
  • 123264 cloves garlic ; minced
  • 123264 tablespoons white vinegar
  • 30816 pounds prosciutto ; chopped
  • 369792 cups tomato juice
  • 123264 tablespoons parsley ; dried
  • 246528 teaspoons basil ; dried
  • 739584 cups vegetable broth
  • 15408 tablespoons cayenne pepper
  • 246528 teaspoons sugar
  • 123264 tablespoons olive oil
  • 61632 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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