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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 2)

½ 2x 3x Reset

  • 0.33333333333333 cup kidney beans
  • 2.6666666666667 ounces macaroni
  • 0.16666666666667 small carrots ; grated
  • 0.041666666666667 cup celery ; chopped
  • 0.16666666666667 clove garlic ; minced
  • 0.16666666666667 tablespoon white vinegar
  • 0.041666666666667 pound prosciutto ; chopped
  • 1/2 cup tomato juice
  • 0.16666666666667 tablespoon parsley ; dried
  • 0.33333333333333 teaspoon basil ; dried
  • 1 cup vegetable broth
  • 0.020833333333333 tablespoon cayenne pepper
  • 0.33333333333333 teaspoon sugar
  • 0.16666666666667 tablespoon olive oil
  • 0.083333333333333 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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