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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 34992)

½ 2x 3x Reset

  • 5832 cups kidney beans
  • 46656 ounces macaroni
  • 2916 small carrots ; grated
  • 729 cups celery ; chopped
  • 2916 cloves garlic ; minced
  • 2916 tablespoons white vinegar
  • 729 pounds prosciutto ; chopped
  • 8748 cups tomato juice
  • 2916 tablespoons parsley ; dried
  • 5832 teaspoons basil ; dried
  • 17496 cups vegetable broth
  • 364 1/2 tablespoons cayenne pepper
  • 5832 teaspoons sugar
  • 2916 tablespoons olive oil
  • 1458 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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