Zuppa di Fagioli Recipe
Zuppa di Fagioli Recipe photo by Taste of Home

Zuppa di Fagioli Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Cook: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 35 min. Cook: 20 min.
MAKES: 10 servings

Ingredients

  • 2 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 pound Johnsonville® Mild Ground Italian 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

Nutritional 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.

Directions

  1. In a large bowl, combine bread crumbs and cheese. Crumble sausage over mixture and mix well. Shape into 1/2-in. balls.
  2. 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.
  3. In a Dutch oven, saute the leeks, carrot and celery in oil until 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).
Originally published as Zuppa di Fagioli in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p178

Nutritional 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.

Reviews for Zuppa di Fagioli

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed May. 20, 2013 Edited Feb. 3, 2014

"My husband loves this soup. I substituted chard for spinach because that's what I had on hand. I now make this every other week. It's our favorite; restaurant quality."

MY REVIEW
Reviewed Nov. 9, 2011

"A great tasting and simple to make soup. I used 1/2 pound of sausage instead of 1/4 lb. I was able to make 35 small meatballs. Even more sausage would have been a little better."

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