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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 95)

½ 2x 3x Reset

  • 15.833333333333 cups kidney beans
  • 126.66666666667 ounces macaroni
  • 7.9166666666667 small carrots ; grated
  • 1.9791666666667 cups celery ; chopped
  • 7.9166666666667 cloves garlic ; minced
  • 7.9166666666667 tablespoons white vinegar
  • 1.9791666666667 pounds prosciutto ; chopped
  • 23 3/4 cups tomato juice
  • 7.9166666666667 tablespoons parsley ; dried
  • 15.833333333333 teaspoons basil ; dried
  • 47 1/2 cups vegetable broth
  • 0.98958333333333 tablespoon cayenne pepper
  • 15.833333333333 teaspoons sugar
  • 7.9166666666667 tablespoons olive oil
  • 3.9583333333333 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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