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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 858)

½ 2x 3x Reset

  • 143 cups kidney beans
  • 1144 ounces macaroni
  • 71 1/2 small carrots ; grated
  • 17.875 cups celery ; chopped
  • 71 1/2 cloves garlic ; minced
  • 71 1/2 tablespoons white vinegar
  • 17.875 pounds prosciutto ; chopped
  • 214 1/2 cups tomato juice
  • 71 1/2 tablespoons parsley ; dried
  • 143 teaspoons basil ; dried
  • 429 cups vegetable broth
  • 8.9375 tablespoons cayenne pepper
  • 143 teaspoons sugar
  • 71 1/2 tablespoons olive oil
  • 35 3/4 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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