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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 7296)

½ 2x 3x Reset

  • 1216 cups kidney beans
  • 9728 ounces macaroni
  • 608 small carrots ; grated
  • 152 cups celery ; chopped
  • 608 cloves garlic ; minced
  • 608 tablespoons white vinegar
  • 152 pounds prosciutto ; chopped
  • 1824 cups tomato juice
  • 608 tablespoons parsley ; dried
  • 1216 teaspoons basil ; dried
  • 3648 cups vegetable broth
  • 76 tablespoons cayenne pepper
  • 1216 teaspoons sugar
  • 608 tablespoons olive oil
  • 304 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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