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Zuppa di Fagioli

Zuppa di Fagioli
I like to welcome family home with steaming bowls of this hearty white bean soup. It features plenty of vegetables as well as tender Italian meatballs.—Mary Caron, Edenton, North Carolina
10 ServingsPrep: 35 min. Cook: 20 min.

Ingredients

  • 2 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 pound bulk Johnsonville® Ground Sausage
  • 1 cup sliced leeks (white portion only)
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 can (14-1/2 ounces) diced tomatoes in sauce
  • 1 package (6 ounces) fresh baby spinach
  • 3 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine bread crumbs and cheese. Crumble sausage
  • over mixture and mix well. Shape into 1/2-in. balls.
  • Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 350° for 8-10 minutes or until juices run clear; drain and set
  • aside.
  • In a Dutch oven, saute the leeks, carrot and celery in oil until
© Taste of Home 2013

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Zuppa di Fagioli (continued)

Directions (continued)

  • tender. Add garlic; cook 1 minute longer. Stir in the beans, broths,
  • tomatoes, spinach, basil, parsley, salt, pepper and reserved
  • meatballs. Cover and cook until spinach is tender and meatballs are
  • heated through. Yield: 10 servings (2-1/4 quarts).
Nutrition Facts: 1 cup equals 141 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 873 mg sodium, 19 g carbohydrate, 5 g fiber, 8 g protein.
© Taste of Home 2013