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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 4608)

½ 2x 3x Reset

  • 768 cups kidney beans
  • 6144 ounces macaroni
  • 384 small carrots ; grated
  • 96 cups celery ; chopped
  • 384 cloves garlic ; minced
  • 384 tablespoons white vinegar
  • 96 pounds prosciutto ; chopped
  • 1152 cups tomato juice
  • 384 tablespoons parsley ; dried
  • 768 teaspoons basil ; dried
  • 2304 cups vegetable broth
  • 48 tablespoons cayenne pepper
  • 768 teaspoons sugar
  • 384 tablespoons olive oil
  • 192 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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