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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 2268)

½ 2x 3x Reset

  • 378 cups kidney beans
  • 3024 ounces macaroni
  • 189 small carrots ; grated
  • 47 1/4 cups celery ; chopped
  • 189 cloves garlic ; minced
  • 189 tablespoons white vinegar
  • 47 1/4 pounds prosciutto ; chopped
  • 567 cups tomato juice
  • 189 tablespoons parsley ; dried
  • 378 teaspoons basil ; dried
  • 1134 cups vegetable broth
  • 23.625 tablespoons cayenne pepper
  • 378 teaspoons sugar
  • 189 tablespoons olive oil
  • 94 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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