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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 3888)

½ 2x 3x Reset

  • 648 cups kidney beans
  • 5184 ounces macaroni
  • 324 small carrots ; grated
  • 81 cups celery ; chopped
  • 324 cloves garlic ; minced
  • 324 tablespoons white vinegar
  • 81 pounds prosciutto ; chopped
  • 972 cups tomato juice
  • 324 tablespoons parsley ; dried
  • 648 teaspoons basil ; dried
  • 1944 cups vegetable broth
  • 40 1/2 tablespoons cayenne pepper
  • 648 teaspoons sugar
  • 324 tablespoons olive oil
  • 162 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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