Zuppa di Fagioli - alive magazine
From Italy, zuppa di fagioli is often overlooked in favour of its more illustrious cousin, minestrone. This peasant soup, however, is full of flavour and can be…
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Cooking tools:
- Blender
- Food processor
- Grater
- Pepper mill
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Mixing bowl
- Spoon
- Stove
- Serving bowl
Ingredients
- 2 - 14 oz (400 g) cans low-sodium cannellini beans
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 leek (white and light green parts), cleaned and finely chopped
- 2 garlic cloves, crushed
- 1 tsp (5 mL) fresh thyme leaves
- 1/2 tsp (2 mL) dried oregano
- 2 celery stalks, diced
- 1 carrot, diced
- 2 lbs (1 kg) spinach, trimmed and roughly chopped
- 2 ripe tomatoes, diced
- 4 cups (1 L) homemade or low-sodium vegetable or chicken stock
- Salt
- pepper
- 1/4 cup (60 mL) freshly grated Parmesan cheese
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