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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 31104)

½ 2x 3x Reset

  • 5184 cups kidney beans
  • 41472 ounces macaroni
  • 2592 small carrots ; grated
  • 648 cups celery ; chopped
  • 2592 cloves garlic ; minced
  • 2592 tablespoons white vinegar
  • 648 pounds prosciutto ; chopped
  • 7776 cups tomato juice
  • 2592 tablespoons parsley ; dried
  • 5184 teaspoons basil ; dried
  • 15552 cups vegetable broth
  • 324 tablespoons cayenne pepper
  • 5184 teaspoons sugar
  • 2592 tablespoons olive oil
  • 1296 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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