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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 3648)

½ 2x 3x Reset

  • 608 cups kidney beans
  • 4864 ounces macaroni
  • 304 small carrots ; grated
  • 76 cups celery ; chopped
  • 304 cloves garlic ; minced
  • 304 tablespoons white vinegar
  • 76 pounds prosciutto ; chopped
  • 912 cups tomato juice
  • 304 tablespoons parsley ; dried
  • 608 teaspoons basil ; dried
  • 1824 cups vegetable broth
  • 38 tablespoons cayenne pepper
  • 608 teaspoons sugar
  • 304 tablespoons olive oil
  • 152 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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