Italian Pasta Fagiola Soup Mix And Recipe

1. In a large soup pot ( or crock pot ) saute carrots, celery, and ham in olive oil.

2. Add tomatoes, chicken stock( or water) and bean and spice mix.

3. Bring to a boil. Cover partially, and reduce heat and simmer until beans are tender.

4. Cook pasta until al dente.

5. To serve:.Place pasta in the bottom of bowls and spoon hot soup over the pasta. Garnish with Parmesan Cheese.

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Nutrient	Quantity
Total fats	29.6349 g
Protein	67.7322 g
Carbohydrates	197.1982 g
Energy	1287.91 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7021 g
Water	231.2488 g
Aspartic acid	8.1949 g
Calcium, Ca	683.073 mg
Lutein + zeaxanthin	1889.126 g
Fiber, total dietary	68.9585 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	11543.57 g
Niacin	7.4329 mg
Vitamin A, RAE	1147.741 g
Arginine	4.3057 g
Riboflavin	0.7824 mg
Tocopherol, beta	0.0425 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.0842 g
Glutamic acid	10.5551 g
Sodium, Na	179.648 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3422 g
Total lipid (fat)	29.6349 g
Manganese, Mn	4.1989 mg
Fructose	0.9569 g
Proline	2.8671 g
Fatty acids, total saturated 16:0	3.6586 g
Sucrose	4.6555 g
Choline, total	27.1532 mg
Sugars, total	15.4329 g
Serine	3.6185 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.5746 g
Vitamin B-6	1.7274 mg
Selenium, Se	24.1174 g
Ash	13.4026 g
Fatty acids, total saturated 18:1 undifferentiated	19.4181 g
Pantothenic acid	3.379 mg
Phenylalanine	3.6106 g
Copper, Cu	2.9215 mg
Betaine	0.797 mg
Thiamin	1.8154 mg
Methionine	1.0117 g
Iron, Fe	22.5381 mg
Carbohydrate, by difference	197.1982 g
Phosphorus, P	1298.7065 mg
Folate, total	1295.1045 g
Tocopherol, gamma	0.5067 mg
Lycopene	1.28 g
Alanine	2.9065 g
Valine	3.5172 g
Fatty acids, total saturated 18:2 undifferentiated	3.3322 g
Glycine	2.6565 g
Carotene, alpha	4450.76 g
Glucose (dextrose)	1.035 g
Fatty acids, total saturated 14:0	0.0013 g
Zinc, Zn	7.6341 mg
Isoleucine	3.0077 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	4.0361 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	5.3473 g
Tocotrienol, alpha	0.0192 mg
Vitamin A, IU	22978.348 IU
Folate, DFE	1295.1045 g
Tryptophan	0.8089 g
Vitamin C, total ascorbic acid	39.6867 mg
Phytosterols	65.694 mg
Galactose	0.3735 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 20:0	0.1118 g
Starch	1.8304 g
Tyrosine	1.909 g
Vitamin K (phylloquinone)	166.5332 g
Fatty acids, total saturated	4.3919 g
Histidine	1.8709 g
Fatty acids, total monounsaturated	19.8788 g
Threonine	3.0036 g
Folate, food	1295.1045 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	11.11 g
Vitamin E (alpha-tocopherol)	5.5984 mg
Magnesium, Mg	535.261 mg
Lysine	4.6212 g
Potassium, K	4871.4015 mg
Cystine	0.8351 g
Fluoride, F	6.656 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Garlic	2 teaspoons	8.344	1.8514	0.028
Olive oil	2 tablespoons	238.68	0	27
Carrot	1	52.48	12.2624	0.3072
Bay leaf	1	0	0	0
Celery	1 stalk	10.24	1.9008	0.1088
Rosemary	0.5 teaspoon	0.4585	0.0724	0.0205
Oregano	1 teaspoon	2.65	0.6892	0.0428
Ham	0.5	0	0	0
Basil	1 cup	5.52	0.636	0.1536
red pepper flake	0 teaspoon	0	0	0
pinto bean	0.75 cup	0	0	0
great northern bean	0.75 cup	465.2775	85.6028	1.5646
red bean	0.75 cup	455.4	82.524	0.345
shell pasta	1.25 cups	0	0	0
italian plum tomato	2 cans	0	0	0
onion flake	0.25 cup	48.86	11.6592	0.0644
celery flake	0.5 teaspoon	0	0	0
chicken stock water	4 cups	0	0	0