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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 34)

½ 2x 3x Reset

  • 5.6666666666667 cups kidney beans
  • 45.333333333333 ounces macaroni
  • 2.8333333333333 small carrots ; grated
  • 0.70833333333333 cup celery ; chopped
  • 2.8333333333333 cloves garlic ; minced
  • 2.8333333333333 tablespoons white vinegar
  • 0.70833333333333 pound prosciutto ; chopped
  • 8 1/2 cups tomato juice
  • 2.8333333333333 tablespoons parsley ; dried
  • 5.6666666666667 teaspoons basil ; dried
  • 17 cups vegetable broth
  • 0.35416666666667 tablespoon cayenne pepper
  • 5.6666666666667 teaspoons sugar
  • 2.8333333333333 tablespoons olive oil
  • 1.4166666666667 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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