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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 369792)

½ 2x 3x Reset

  • 61632 cups kidney beans
  • 493056 ounces macaroni
  • 30816 small carrots ; grated
  • 7704 cups celery ; chopped
  • 30816 cloves garlic ; minced
  • 30816 tablespoons white vinegar
  • 7704 pounds prosciutto ; chopped
  • 92448 cups tomato juice
  • 30816 tablespoons parsley ; dried
  • 61632 teaspoons basil ; dried
  • 184896 cups vegetable broth
  • 3852 tablespoons cayenne pepper
  • 61632 teaspoons sugar
  • 30816 tablespoons olive oil
  • 15408 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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