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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 9792)

½ 2x 3x Reset

  • 1632 cups kidney beans
  • 13056 ounces macaroni
  • 816 small carrots ; grated
  • 204 cups celery ; chopped
  • 816 cloves garlic ; minced
  • 816 tablespoons white vinegar
  • 204 pounds prosciutto ; chopped
  • 2448 cups tomato juice
  • 816 tablespoons parsley ; dried
  • 1632 teaspoons basil ; dried
  • 4896 cups vegetable broth
  • 102 tablespoons cayenne pepper
  • 1632 teaspoons sugar
  • 816 tablespoons olive oil
  • 408 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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