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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 3264)

½ 2x 3x Reset

  • 544 cups kidney beans
  • 4352 ounces macaroni
  • 272 small carrots ; grated
  • 68 cups celery ; chopped
  • 272 cloves garlic ; minced
  • 272 tablespoons white vinegar
  • 68 pounds prosciutto ; chopped
  • 816 cups tomato juice
  • 272 tablespoons parsley ; dried
  • 544 teaspoons basil ; dried
  • 1632 cups vegetable broth
  • 34 tablespoons cayenne pepper
  • 544 teaspoons sugar
  • 272 tablespoons olive oil
  • 136 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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