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
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Original recipe serves 12

Ingredients (serves 914)

½ 2x 3x Reset

152.33333333333 cups kidney beans

1218.6666666667 ounces macaroni

76.166666666667 small carrots ; grated

19.041666666667 cups celery ; chopped

76.166666666667 cloves garlic ; minced

76.166666666667 tablespoons white vinegar

19.041666666667 pounds prosciutto ; chopped

228 1/2 cups tomato juice

76.166666666667 tablespoons parsley ; dried

152.33333333333 teaspoons basil ; dried

457 cups vegetable broth

9.5208333333333 tablespoons cayenne pepper

152.33333333333 teaspoons sugar

76.166666666667 tablespoons olive oil

38.083333333333 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

Pasta e Fagioli (Not yet rated)

Ingredients (serves 914)

Directions

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Nutrition Facts^*