Zuppa di Fagioli

Name: Zuppa di Fagioli
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 10 servings (2-1/4 quarts).
Cuisine: Asian Appetizers, Asian Soups, Indian Recipes, Italian Recipes, Italian Soups
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

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

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.

Nutrition Facts

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

Reviews

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Average Rating:

peligia

May 20, 2013

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

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.