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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 6480)

½ 2x 3x Reset

  • 1080 cups kidney beans
  • 8640 ounces macaroni
  • 540 small carrots ; grated
  • 135 cups celery ; chopped
  • 540 cloves garlic ; minced
  • 540 tablespoons white vinegar
  • 135 pounds prosciutto ; chopped
  • 1620 cups tomato juice
  • 540 tablespoons parsley ; dried
  • 1080 teaspoons basil ; dried
  • 3240 cups vegetable broth
  • 67 1/2 tablespoons cayenne pepper
  • 1080 teaspoons sugar
  • 540 tablespoons olive oil
  • 270 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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