ZUPPA DI FAGIOLI
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
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.
SOUPA FASOLIA
Thrifty, healthy, filling & delicious - courtesy of the Miami-Herald. Originally a Greek recipe, it was brought to the Miami area by Greeks who immigrated & dove for sponges. This recipe doubles well & freezes even better - ideal to make a big batch & freeze for those times when you want good food fast without heating up the kitchen. Serve with a multi-colored cherry tomato salad fresh from the garden & supper is done! Tip: double the herbs if using fresh from the garden.
Provided by Busters friend
Categories Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak beans overnight. Drain, cover with water and bring to a boil over high heat. Drain and rinse again. Return to pot and cover with 2 inches of cold water. Bring to a boil, reduce heat and simmer.
- Sauté onion, carrots and celery in olive oil until golden. Add to the beans with the tomatoes and their juice, parsley, thyme and salt and pepper to taste.
- Cover pot and simmer until soup has thickened and beans are tender, about 2 hours. (I like to put my soup in a dutch oven with a tight lid & bake at 300 degrees - it doesn't seem tot heat the house up as much & there is no risk of scorching) Check often to avoid sticking if on stove top (check at an hour if in the oven), adding more water if necessary. Remove from heat and stir in lemon juice.
Nutrition Facts : Calories 297.9, Fat 18.6, SaturatedFat 2.6, Sodium 54.5, Carbohydrate 28.2, Fiber 6.6, Sugar 5.9, Protein 7.1
FASOLIA (GREEN BEAN STEW)
This Syrian recipe was given to me by a friend. I love it because after I make it, I can just pop it in the freezer and eat it whenever! Serve hot with rice mixed with brown egg noodles. Enjoy!
Provided by thecrazycook
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes.
- Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes.
- Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 34.8 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 8 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 1103.3 mg, Sugar 7 g
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