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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 2304)

½ 2x 3x Reset

  • 384 cups kidney beans
  • 3072 ounces macaroni
  • 192 small carrots ; grated
  • 48 cups celery ; chopped
  • 192 cloves garlic ; minced
  • 192 tablespoons white vinegar
  • 48 pounds prosciutto ; chopped
  • 576 cups tomato juice
  • 192 tablespoons parsley ; dried
  • 384 teaspoons basil ; dried
  • 1152 cups vegetable broth
  • 24 tablespoons cayenne pepper
  • 384 teaspoons sugar
  • 192 tablespoons olive oil
  • 96 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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