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Zuppa di Fagioli con Crostino
This Zuppa di fagioli is an absolute winner, a warm and nutritious soup to satisfy you during a cold night.
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Course:
Soup
Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Servings:
4
people
Calories:
386
kcal
Author:
Guido Pedrelli
Ingredients
▢
1
large sprig fresh rosemary
▢
4
tablespoons
extra virgin olive oil
▢
1
cup
onion
chopped
▢
2
carrots
diced
▢
2
celery stalks
diced
▢
2
teaspoons
garlic
minced
▢
6
cups
vegetable broth
low sodium or homemade
▢
250
grams
dried cannellini beans
soaked overnight
▢
2
teaspoons
salt
▢
2
teaspoons
black pepper
freshly ground
▢
pinch
red pepper flakes
Instructions
▢
Heat 4 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat.
▢
Add the onion, carrots, celery and garlic and saute until the mixture is tender, about 4 minutes.
▢
Add beans, broth and the sprig of rosemary. Cover and bring to a boil over high heat.
▢
Decrease the heat to medium-low and simmer until the beans are tender and creamy, about 20 minutes.
▢
Discard the rosemary, add the red pepper flakes and serve hot with a piece of grilled crostino.
FOR THE CROSTINO
▢
Cut a 2-inch square slice from a loaf of bread. Remove the crust.
▢
Grill until toasted, about 2 minutes on each side.
Calories:
386
kcal
|
Carbohydrates:
51
g
|
Protein:
16
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
2622
mg
|
Potassium:
1343
mg
|
Fiber:
12
g
|
Sugar:
8
g
|
Vitamin A:
5936
IU
|
Vitamin C:
6
mg
|
Calcium:
184
mg
|
Iron:
7
mg
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