Best 5 Zuppa Di Fagioli Piccante Hot Bean Soup Recipes

ZUPPA DI FAGIOLI

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.

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

ZUPPA DI FAGIOLI PICCANTE (HOT BEAN SOUP)

Steps:

• 1. In pan, lightly saute garlic and crushed red pepper flake in olive oil. Remove from heat. Coarsely puree beans and cauliflower in food processor or blend. Add bean and cauliflower puree, creamy Alfredo sauce and chicken stock to garlic. Cook over low heat, stirring occasionally until heated through. Add fresh parsley and basil just before serving. Serve with Parmesan cheese and Tuscan herb bread. Serves 4 to 6

ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)

Steps:

• Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
• Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
• Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
• Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

ZUPPA DI FAGIOLI CON LA PASTA (ITALIAN BEAN SOUP WITH PASTA)

Steps:

• Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours).
• Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside.
• Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender.
• Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours.
• Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through.
• Serve with a sprinkle of Parmesan cheese.