Best Zuppa Di Fagioli Piccante Hot Bean Soup Recipes

Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) image

Provided by Linda R. 2

Categories < 4 Hours

Time 3h45m

Yield 1 pot, 10-12 serving(s)

Number Of Ingredients 15

1 (16 ounce) bag dried great northern beans or 1 (16 ounce) bag navy beans
2 -3 smoked ham hocks or 2 -3 smoked pork shanks
1/4 lb procuitto ham (finely chopped)
6 cups chicken stock
olive oil
1 onion, chopped
3 carrots, diced
2 -3 garlic cloves, minced
1 -2 portabella mushroom, chopped
2 teaspoons thyme
1 teaspoon sage
2 teaspoons oregano
2 teaspoons basil
2 bay leaves
1 lb pasta (fusilli, gemelli, mini lasagna, rotelli)

Steps:

Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours).
Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside.
Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender.
Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours.
Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through.
Serve with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 407.3, Fat 3.7, SaturatedFat 1, Cholesterol 10.2, Sodium 400.1, Carbohydrate 71, Fiber 11.5, Sugar 5.6, Protein 22.6

Zuppa di fagioli piccante (Hot Bean Soup) image

Provided by Lynnda Cloutier

Categories Bean Soups

Number Of Ingredients 11

1 clove garlic, minced
1/8 tsp. crushed red pepper flakes
1 tbsp. olive oil
2 cans cannellini beans, drained and rinsed, 16 oz. each
2 cups cooked fresh cauliflower florets
1 jar five brothers creamy alfredo sauce (17 oz)
2 cups chicken stock
2 tbsp. chopped parsley
2 tbsp. chopped basil
grated parmesan cheese
tuscan herb bread, optional, but nice

Steps:

1. In pan, lightly saute garlic and crushed red pepper flake in olive oil. Remove from heat. Coarsely puree beans and cauliflower in food processor or blend. Add bean and cauliflower puree, creamy Alfredo sauce and chicken stock to garlic. Cook over low heat, stirring occasionally until heated through. Add fresh parsley and basil just before serving. Serve with Parmesan cheese and Tuscan herb bread. Serves 4 to 6