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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 7)

½ 2x 3x Reset

  • 1.1666666666667 cups kidney beans
  • 9.3333333333333 ounces macaroni
  • 0.58333333333333 small carrots ; grated
  • 0.14583333333333 cup celery ; chopped
  • 0.58333333333333 clove garlic ; minced
  • 0.58333333333333 tablespoon white vinegar
  • 0.14583333333333 pound prosciutto ; chopped
  • 1 3/4 cups tomato juice
  • 0.58333333333333 tablespoon parsley ; dried
  • 1.1666666666667 teaspoons basil ; dried
  • 3 1/2 cups vegetable broth
  • 0.072916666666667 tablespoon cayenne pepper
  • 1.1666666666667 teaspoons sugar
  • 0.58333333333333 tablespoon olive oil
  • 0.29166666666667 cup 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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