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Pasta e Fagioli II Recipe

Recipe by: 106a802496d678ba

"Wonderful Italian veggie soup. My parents had it while in Rome and convinced the chef to give them the recipe."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 10 m
  • Ready In1 h 30 m
  • 1In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.
  • 2To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
  • 3Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.
Ingredients
  • 12 servings
  • 258 cals
  • 1/2 cup chopped onion
  • 1 small carrot, grated
  • 1/4 cup chopped celery
  • 1 clove garlic, minced
  • 1/4 pound prosciutto, finely chopped
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 3 cups tomato juice
  • 2 cups red beans
  • 1 tablespoon dried parsley
  • 2 teaspoons dried basil
  • 1/8 teaspoon ground cayenne pepper
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons white sugar
  • salt and pepper to taste
  • 1 (16 ounce) package ditalini pasta
Nutrition

Amount per serving ( 5 total)

  • Calories:
    258
    13%
  • Fat:
    5.6
    9%
  • Carbs:
    39.6
    13%
  • Protein:
    12.1
    24%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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