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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 9216)

½ 2x 3x Reset

  • 1536 cups kidney beans
  • 12288 ounces macaroni
  • 768 small carrots ; grated
  • 192 cups celery ; chopped
  • 768 cloves garlic ; minced
  • 768 tablespoons white vinegar
  • 192 pounds prosciutto ; chopped
  • 2304 cups tomato juice
  • 768 tablespoons parsley ; dried
  • 1536 teaspoons basil ; dried
  • 4608 cups vegetable broth
  • 96 tablespoons cayenne pepper
  • 1536 teaspoons sugar
  • 768 tablespoons olive oil
  • 384 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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