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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 3240)

½ 2x 3x Reset

  • 540 cups kidney beans
  • 4320 ounces macaroni
  • 270 small carrots ; grated
  • 67 1/2 cups celery ; chopped
  • 270 cloves garlic ; minced
  • 270 tablespoons white vinegar
  • 67 1/2 pounds prosciutto ; chopped
  • 810 cups tomato juice
  • 270 tablespoons parsley ; dried
  • 540 teaspoons basil ; dried
  • 1620 cups vegetable broth
  • 33 3/4 tablespoons cayenne pepper
  • 540 teaspoons sugar
  • 270 tablespoons olive oil
  • 135 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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