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

Zuppa di Fagioli Recipe

Read Reviews
5 2 3
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


  • 2 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 pound bulk 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: 141 calories, 4g fat (1g saturated fat), 6mg cholesterol, 873mg sodium, 19g carbohydrate (3g sugars, 5g fiber), 8g protein.


  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

Reviews for Zuppa di Fagioli

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
peligia User ID: 1877384 117022
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."

lanoodles User ID: 1295558 162576
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."

Loading Image