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).
Ingredients: 2 tablespoons dry bread crumbs; 1 tablespoon grated Parmesan cheese; 1/4 pound Johnsonville® Ground Mild 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 Johnsonville® Ground Mild 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.

Originally published as Spinach and White Bean Soup with Meatballs in Holiday & Celebrations Cookbook 2009

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.