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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 41)

½ 2x 3x Reset

  • 6.8333333333333 cups kidney beans
  • 54.666666666667 ounces macaroni
  • 3.4166666666667 small carrots ; grated
  • 0.85416666666667 cup celery ; chopped
  • 3.4166666666667 cloves garlic ; minced
  • 3.4166666666667 tablespoons white vinegar
  • 0.85416666666667 pound prosciutto ; chopped
  • 10 1/4 cups tomato juice
  • 3.4166666666667 tablespoons parsley ; dried
  • 6.8333333333333 teaspoons basil ; dried
  • 20 1/2 cups vegetable broth
  • 0.42708333333333 tablespoon cayenne pepper
  • 6.8333333333333 teaspoons sugar
  • 3.4166666666667 tablespoons olive oil
  • 1.7083333333333 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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