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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 41472)

½ 2x 3x Reset

  • 6912 cups kidney beans
  • 55296 ounces macaroni
  • 3456 small carrots ; grated
  • 864 cups celery ; chopped
  • 3456 cloves garlic ; minced
  • 3456 tablespoons white vinegar
  • 864 pounds prosciutto ; chopped
  • 10368 cups tomato juice
  • 3456 tablespoons parsley ; dried
  • 6912 teaspoons basil ; dried
  • 20736 cups vegetable broth
  • 432 tablespoons cayenne pepper
  • 6912 teaspoons sugar
  • 3456 tablespoons olive oil
  • 1728 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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