Zuppa di Fagioli con Crostino
User Reviews
5.0
24 reviews
Excellent
Zuppa di Fagioli con Crostino
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This Zuppa di fagioli is an absolute winner, a warm and nutritious soup to satisfy you during a cold night.
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Ingredients
- 1 large sprig fresh rosemary
- 4 tablespoons extra virgin olive oil
- 1 cup onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 2 teaspoons garlic minced
- 6 cups vegetable broth low sodium or homemade
- 250 grams dried cannellini beans soaked overnight
- 2 teaspoons salt
- 2 teaspoons black pepper freshly ground
- pinch red pepper flakes
Instructions
- Heat 4 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat.
- Add the onion, carrots, celery and garlic and saute until the mixture is tender, about 4 minutes.
- Add beans, broth and the sprig of rosemary. Cover and bring to a boil over high heat.
- Decrease the heat to medium-low and simmer until the beans are tender and creamy, about 20 minutes.
- Discard the rosemary, add the red pepper flakes and serve hot with a piece of grilled crostino.
FOR THE CROSTINO
- Cut a 2-inch square slice from a loaf of bread. Remove the crust.
- Grill until toasted, about 2 minutes on each side.
Nutrition Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
51g
(17%)
Protein
16g
(32%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
2622mg
(109%)
Potassium
1343mg
(38%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
5936IU
(119%)
Vitamin C
6mg
(7%)
Calcium
184mg
(18%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 2622mg | 109% |
| Potassium | 1343mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 5936IU | 119% |
| Vitamin C | 6mg | 7% |
| Calcium | 184mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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