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
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Original recipe serves 12

Ingredients (serves 3424)

½ 2x 3x Reset

570.66666666667 cups kidney beans

4565.3333333333 ounces macaroni

285.33333333333 small carrots ; grated

71.333333333333 cups celery ; chopped

285.33333333333 cloves garlic ; minced

285.33333333333 tablespoons white vinegar

71.333333333333 pounds prosciutto ; chopped

856 cups tomato juice

285.33333333333 tablespoons parsley ; dried

570.66666666667 teaspoons basil ; dried

1712 cups vegetable broth

35.666666666667 tablespoons cayenne pepper

570.66666666667 teaspoons sugar

285.33333333333 tablespoons olive oil

142.66666666667 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

Pasta e Fagioli (Not yet rated)

Ingredients (serves 3424)

Directions

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More Nutrition

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Nutrition Facts^*