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Zuppa di Fagioli Recipe

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

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

Ingredients

  • 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

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 15x10x1-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 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: 141 calories, 4g fat (1g saturated fat), 6mg cholesterol, 873mg sodium, 19g carbohydrate (3g sugars, 5g fiber), 8g protein.

  • 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
  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 15x10x1-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

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Reviews forZuppa di Fagioli

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MY REVIEW
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."

MY REVIEW
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."

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