Zuppa di Fagioli Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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 15-in. x 10-in. x 1-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.
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