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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 184896)

½ 2x 3x Reset

  • 30816 cups kidney beans
  • 246528 ounces macaroni
  • 15408 small carrots ; grated
  • 3852 cups celery ; chopped
  • 15408 cloves garlic ; minced
  • 15408 tablespoons white vinegar
  • 3852 pounds prosciutto ; chopped
  • 46224 cups tomato juice
  • 15408 tablespoons parsley ; dried
  • 30816 teaspoons basil ; dried
  • 92448 cups vegetable broth
  • 1926 tablespoons cayenne pepper
  • 30816 teaspoons sugar
  • 15408 tablespoons olive oil
  • 7704 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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