Pam's Tuscan Zuppa Fagioli

1
Pam Ellingson

By
@wmnofoz

I made some turkey meatballs last week (Speecy Spicee Meataballas) and thought I would make a soup to serve them in. I had a basic Tuscan Bean soup and tweaked it to my taste. This goes together quickly using canned cannelini beans, so it could be made easily after work if the meatballs were frozen or in the fridge. I had kale in my garden and this soup is full of healthy goodies. Could be Vegan if you use veggie broth and omit the meatballs.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 3 to 4 Tbsp
    olive oil (you might not need it all, see step 1)
  • 1 large
    garlic clove, minced
  • 1/2 large
    onion, diced (1 cup or more)
  • 2 small
    celery stalks, chopped
  • 1 large
    carrot, peeled and chopped, 1/2 inch dice
  • 1/2 medium
    red bell pepper, chopped
  • 2 small
    waxy potatoes, in 1/2 inch dice
  • 1 small
    delicata squash, peeled, seeded and in 1/2 inch dice
  • IF YOU CANNOT FIND DELICATA SQUASH, USE ABOUT HALF AN ACORN OR ABOUT 1 TO 2 C BUTTERNUT DICED

  • 1 tsp
    sea salt
  • 1/4 tsp
    fresh ground pepper
  • 1/2 to 1 can(s)
    fire roasted diced tomatoes with garlic
  • 3- 15 oz. can(s)
    chicken or vegetable broth (or use 1- 48 oz box)
  • 1 Tbsp
    fresh lemon juice
  • 3 to 4 sprig(s)
    fresh thyme
  • 2 or 3 sprig(s)
    fresh oregano or marjoram
  • 3 or 4 sprig(s)
    fresh italian parsley
  • 2 to 4
    leaves of kale, sliced into ribbons
  • 2 can(s)
    cannelini beans
  • 3
    turkey meatballs per serving (optional)
  • ·
    shredded parmesan for garnish

How to Make Pam's Tuscan Zuppa Fagioli

Step-by-Step

  1. Heat 1 Tbsp. olive oil in a large saucepan or small Dutch oven on medium high until it shimmers. Add onion and garlic, stir until fragrant and translucent. Add all of the chopped fresh veggies and saute until partially cooked, about 5 to 10 minutes. Add more olive oil if the veggies start sticking. Season with salt and pepper.
  2. Add tomatoes, broth and lemon juice to veggies, stir and bring to a boil. Turn down heat to medium low and simmer 10 -15 minutes until veggies are tender, stirring occasionally. While simmering, remove leaves from herbs and chop lightly. Add to simmering soup. Wash and slice kale and add to soup.
  3. If you are using the meatballs and they are frozen, add them during simmering. Add the canned beans with their juice during the last few minutes of cooking to retain firmness. Serve sprinkled with fresh chopped parsley and parmesan if desired. Good with nice toasted Italian garlic bread to soak up juices. You can also drizzle the soup with a flavorful Extra Vigrin Olive Oil when serving.
  4. NOTE: If you are pressed for time and/or do not like to chop veggies, you could get most of the fresh veggie ingredients on a grocery salad bar, chopping only potato and squash. Also, if you don't have kale, use fresh or frozen spinach. Use dried herbs if you don't have access to fresh. Make this soup your own. It is SOOO GOOD!!!

Printable Recipe Card

About Pam's Tuscan Zuppa Fagioli

Course/Dish: Bean Soups Vegetable Soup
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Vegetarian



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