Minestra Di Fagioli Bean Soup Recipes

MINESTRA DI FAGIOLI (BEAN SOUP)

Minestra di Fagioli (Bean Soup) image

Use a first rate rustic bread for this recipe. It doesn't work near as well with the grocery store variety. Purests will tell you that this soup is better heated the second day and should be thick enough by then to eat with a fork!

Provided by TishT

Categories Beans

Time 1h50m

Yield 4 Quarts

Number Of Ingredients 19

Ingredients

1 onions or 1 leek, chopped coarsely
2 cloves garlic, chopped coarsely
2 celery ribs, chopped coarsely
2 tablespoons extra virgin olive oil
1/2 lb kale or 1/2 lb swiss chard, shredded
1/2 medium cabbage, shredded
3 large carrots, quartered,cut into 1/2 inch chunks
1/2 lb winter squash, peeled,cut into 1/2 inch chunks
1 large all purpose potato, peeled,cut into 1/2 inch chunks
1 sprig rosemary
1 sprig thyme
3 -5 fresh sage leaves
1 bay leaf
7 cups bean broth or 7 cups water
sea salt
fresh ground pepper
4 cups cooked white beans
8 slices of toasted rustic bread, 1 3/4 inches thick rubbed with
garlic

Steps:

Put the onion, garlic, and celery in a 5qt pot.
Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat.
cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat.
Remove the rosemary sprig and the bay leaf.
Add salt and pepper to tast.
Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor.
Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread.
Drizzle with extra virgin olive oil and serve.

MINESTRA DI CECI (UMBRIAN CHICKPEA SOUP)

Minestra Di Ceci (Umbrian Chickpea Soup) image

Minestra di Ceci is typical of the 'cucina povera' style of cooking. This simple recipe from the restaurant Fontanella di Porta Sole in Perugia, Italy has been modified for a slow cooker. Minestra di Ceci freezes well, and actually improves in flavour over time.

Provided by Member 610488

Categories Stew

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb dry chickpeas
1 sprig fresh rosemary
10 leaves fresh sage
1 tablespoon salt
2 large garlic cloves, minced
1 carrot, diced
1 onion, peeled and diced
1 stalk celery, diced
1 teaspoon olive oil
2 tablespoons parsley, minced (optional)
fresh ground black pepper (optional)
pecorino cheese, grated (optional)
7 tablespoons extra-virgin olive oil
3 small sprigs fresh rosemary

Steps:

Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs.
Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours.
Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside.
Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside.
Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker.
Cover. Cook on high 60 minutes.
Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish.

Nutrition Facts : Calories 187.6, Fat 13.1, SaturatedFat 1.8, Sodium 1051.8, Carbohydrate 15.3, Fiber 3, Sugar 1, Protein 3.1

ZUPPA DI FAGIOLI

Zuppa di Fagioli image

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

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 10 servings (2-1/4 quarts).

Number Of Ingredients 17

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

Steps:

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 : Calories 141 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 873mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein.

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