– SOUP – 5 tablespoons extra-virgin olive oil plus more for drizzling – 3 garlic smashed – 1 small onion chopped – 4 carrots peeled and chopped – 3 celery stalks chopped – 1/4 teaspoon red pepper flakes or more to taste – 1 teaspoon finely chopped fresh rosemary – 1 can chopped tomatoes I used 14 1/2 oz organic diced tomatoes – 2 15 oz. cans cannelini beans rinsed and drained – 2 15 oz. cans red kidney beans rinsed and drained – 2 bay leaves – 1 piece Parmeggiano Reggiano rind – salt to taste – 1 tablespoon vegetable base I use Better than Bouillon – 1/2 cup grated Parmigiano Reggiano – 1 bunch kale stems and ribs discarded leaves chopped – if you are adding pasta 2 cups shell or ditalini pasta – Freshly ground pepper – CROSTINI – 1 loaf of Italian or French bread – 3 cloves chopped garlic – 6 tablespoons olive oil – 1/2 cup grated Parmigiano Reggiano cheese – 1/2 cup grated Gouda Asiago or mozzarella is also fine
Cook time:60 min
What is zuppa di fagioli soup good for? Bean soup is a great source of vitamins, minerals, and fiber. It is also low in fat and calories, making it a healthy choice for those watching their weight.
Is this soup good 3 daysfor meal prep? Yes, bean soup is a really great recipe to make for meal prep. You could make a batch on Sunday and once it cools down, store in individual airtight containers. Enjoy for up to 3-4 days.
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