Zuppa di Fagioli
TOTAL TIME: Prep: 35 min. Cook: 20 min.
YIELD: 10 servings (2-1/4 quarts).
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
Ingredients
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2 tablespoons dry bread crumbs
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1 tablespoon grated Parmesan cheese
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1/4 pound bulk Italian sausage
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1 cup sliced leeks (white portion only)
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1 medium carrot, chopped
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1 celery rib, chopped
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1 tablespoon canola oil
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1 garlic clove, minced
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2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 can (14-1/2 ounces) reduced-sodium beef broth
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1 can (14-1/2 ounces) diced tomatoes in sauce
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1 package (6 ounces) fresh baby spinach
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3 tablespoons minced fresh basil
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2 tablespoons minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a large bowl, combine bread crumbs and cheese. Crumble sausage over mixture and mix well. Shape into 1/2-in. balls.
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2.
Place in a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until juices run clear; drain and set aside.
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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.
Nutrition Facts
1 cup: 141 calories, 4g fat (1g saturated fat), 6mg cholesterol, 873mg sodium, 19g carbohydrate (3g sugars, 5g fiber), 8g protein.
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