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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 739584)

½ 2x 3x Reset

  • 123264 cups kidney beans
  • 986112 ounces macaroni
  • 61632 small carrots ; grated
  • 15408 cups celery ; chopped
  • 61632 cloves garlic ; minced
  • 61632 tablespoons white vinegar
  • 15408 pounds prosciutto ; chopped
  • 184896 cups tomato juice
  • 61632 tablespoons parsley ; dried
  • 123264 teaspoons basil ; dried
  • 369792 cups vegetable broth
  • 7704 tablespoons cayenne pepper
  • 123264 teaspoons sugar
  • 61632 tablespoons olive oil
  • 30816 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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