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pam's tuscan zuppa fagioli

(1 rating)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

I made some turkey meatballs last week (Speecy Spicee Meataballas) and thought I would make a soup to serve them in. I had a basic Tuscan Bean soup and tweaked it to my taste. This goes together quickly using canned cannelini beans, so it could be made easily after work if the meatballs were frozen or in the fridge. I had kale in my garden and this soup is full of healthy goodies. Could be Vegan if you use veggie broth and omit the meatballs.

(1 rating)
yield 6 to 8
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For pam's tuscan zuppa fagioli

  • 3 to 4 Tbsp
    olive oil (you might not need it all, see step 1)
  • 1 lg
    garlic clove, minced
  • 1/2 lg
    onion, diced (1 cup or more)
  • 2 sm
    celery stalks, chopped
  • 1 lg
    carrot, peeled and chopped, 1/2 inch dice
  • 1/2 md
    red bell pepper, chopped
  • 2 sm
    waxy potatoes, in 1/2 inch dice
  • 1 sm
    delicata squash, peeled, seeded and in 1/2 inch dice
  • IF YOU CANNOT FIND DELICATA SQUASH, USE ABOUT HALF AN ACORN OR ABOUT 1 TO 2 C BUTTERNUT DICED
  • 1 tsp
    sea salt
  • 1/4 tsp
    fresh ground pepper
  • 1/2 to 1 can
    fire roasted diced tomatoes with garlic
  • 3- 15 oz. can
    chicken or vegetable broth (or use 1- 48 oz box)
  • 1 Tbsp
    fresh lemon juice
  • 3 to 4 sprig
    fresh thyme
  • 2 or 3 sprig
    fresh oregano or marjoram
  • 3 or 4 sprig
    fresh italian parsley
  • 2 to 4
    leaves of kale, sliced into ribbons
  • 2 can
    cannelini beans
  • 3
    turkey meatballs per serving (optional)
  • shredded parmesan for garnish

How To Make pam's tuscan zuppa fagioli

  • 1
    Heat 1 Tbsp. olive oil in a large saucepan or small Dutch oven on medium high until it shimmers. Add onion and garlic, stir until fragrant and translucent. Add all of the chopped fresh veggies and saute until partially cooked, about 5 to 10 minutes. Add more olive oil if the veggies start sticking. Season with salt and pepper.
  • 2
    Add tomatoes, broth and lemon juice to veggies, stir and bring to a boil. Turn down heat to medium low and simmer 10 -15 minutes until veggies are tender, stirring occasionally. While simmering, remove leaves from herbs and chop lightly. Add to simmering soup. Wash and slice kale and add to soup.
  • 3
    If you are using the meatballs and they are frozen, add them during simmering. Add the canned beans with their juice during the last few minutes of cooking to retain firmness. Serve sprinkled with fresh chopped parsley and parmesan if desired. Good with nice toasted Italian garlic bread to soak up juices. You can also drizzle the soup with a flavorful Extra Vigrin Olive Oil when serving.
  • 4
    NOTE: If you are pressed for time and/or do not like to chop veggies, you could get most of the fresh veggie ingredients on a grocery salad bar, chopping only potato and squash. Also, if you don't have kale, use fresh or frozen spinach. Use dried herbs if you don't have access to fresh. Make this soup your own. It is SOOO GOOD!!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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