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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 58320)

½ 2x 3x Reset

  • 9720 cups kidney beans
  • 77760 ounces macaroni
  • 4860 small carrots ; grated
  • 1215 cups celery ; chopped
  • 4860 cloves garlic ; minced
  • 4860 tablespoons white vinegar
  • 1215 pounds prosciutto ; chopped
  • 14580 cups tomato juice
  • 4860 tablespoons parsley ; dried
  • 9720 teaspoons basil ; dried
  • 29160 cups vegetable broth
  • 607 1/2 tablespoons cayenne pepper
  • 9720 teaspoons sugar
  • 4860 tablespoons olive oil
  • 2430 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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