“No matter where I serve my guests…. they seem to like my kitchen the best…”
Northern Italian Bean Soup
Many years ago I got hooked on Olive Garden’s Pasta e Fagioli soup … I just couldn’t get enough of it. I wanted to cook it at home so I tried dozens of recipes off the Internet and finally came up with an acceptable one. Then, shortly after we married, one cold evening my wife and I decided we wanted a nice hot Italian soup … I wanted to use my Pasta e Fagioli recipe and she wanted to use a recipe she had enjoyed at a Marshall Symphony League function for Northern Italian Bean Soup … well, you know who won and I’m certainly glad she did because this is absolutely the best darn bean (fagioli) soup I have ever had! This soup is the main reason that I enjoy cold weather.
I don’t know why, but it is even better warmed over as a leftover than it was the first time around. Although it has never lasted long enough in our home to test this theory, this soup should freeze well for later use. At fewer than 250 calories to a serving, this soup provides an ideal 'care meal.' A simple lettuce and tomato salad topped with Italian cheese makes a perfect side to this dish and I also like to include a garlic bread knot or classic crispy Italian breadsticks.
Ingredients
Instructions
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In a large sauté pan, brown and then drain the ground beef. Set aside.
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In a large pot, mince and sauté the onion (or shallot) with the minced or crushed garlic until fragrant and then add the crumbled browned meat.
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Add the beef broth, the diced Italian tomatoes and the beans. (see notes)
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Bring to a low boil and then simmer for 10 to 20 minutes.
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Wash the spinach and trim the stems. Julianne cut the zucchini into 2 inch pieces like skinny french fries. Add the spinach and zucchini to the pot and cover. When the spinach wilts, the soup is ready.
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Sprinkle with fresh grated Parmesan or other Italian cheese when serving.
Serving Size 1 1/2 cups
Servings 8
- Amount Per Serving
- Calories 247kcal
- % Daily Value *
- Total Fat 1g2%
- Sodium 623mg26%
- Potassium 466.96mg14%
- Total Carbohydrate 22g8%
- Dietary Fiber 6g24%
- Sugars 2g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Lots of substitutions, options, etc., with this recipe!
I prefer extra lean ground beef but my wife prefers lean ground turkey. I have used venison with good results. Actually, almost any lean ground meat will serve the purpose.
Onion or shallot ... either works great!
All three of the canned ingredients can be purchased in a "reduced sodium" or "no salt added" or even "salt free" ... try to find and use these; you'll be healthier for the effort!
More often or not, I've found that most canned diced tomatoes, whether "petite" or not, are just too chunky for soup. So, when I use diced tomatoes in most recipes, before adding them to the cooking pan, I pour them into my blender and give them just a quick couple of pulses before using them.
This looks amazing! 😀