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Recipe
Zuppa di Mele e Fagioli (Apple and Bean Soup)
Harmony in a Bowl: A Delightful Apple and Bean Soup
4.1 out of 5
Zuppa di Mele e Fagioli is a traditional Italian soup that combines the sweetness of apples with the heartiness of beans. This comforting dish is a perfect blend of flavors and textures, making it a beloved choice in Italian cuisine.
Metadata
Preparation time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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2 apples, peeled, cored, and diced 2 apples, peeled, cored, and diced
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1 can cannellini beans, drained and rinsed (400g) 1 can cannellini beans, drained and rinsed (400g)
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4 cups vegetable broth (950ml) 4 cups vegetable broth (950ml)
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried rosemary 1 teaspoon dried rosemary
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 220 kcal / 920 KJ
- Fat (total, saturated): 7g, 1g
- Carbohydrates (total, sugars): 34g, 12g
- Protein: 7g
- Fiber: 8g
- Salt: 1.5g
Preparation
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1.Heat olive oil in a large pot over medium heat.
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2.Add the chopped onion and minced garlic, sauté until translucent.
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3.Add the diced apples and cook for a few minutes until slightly softened.
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4.Stir in the cannellini beans, vegetable broth, dried thyme, and dried rosemary.
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5.Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
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6.Season with salt and pepper to taste.
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7.Using an immersion blender or a countertop blender, blend the soup until smooth.
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8.Return the soup to the pot and heat it gently before serving.
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9.Adjust the seasoning if needed.
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10.Serve hot and enjoy!
Treat your ingredients with care...
- Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for a balanced flavor in the soup.
- Cannellini beans — If using canned beans, make sure to rinse them thoroughly to remove excess sodium.
Tips & Tricks
- For a creamier texture, add a splash of coconut milk or cashew cream before blending.
- Garnish the soup with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of flavor.
- Serve the soup with crusty bread or croutons for added crunch.
Serving advice
Serve the Zuppa di Mele e Fagioli as a comforting starter or a light main course. Pair it with a fresh green salad for a complete meal.
Presentation advice
Serve the soup in individual bowls, garnished with a sprig of fresh thyme or a sprinkle of chopped parsley. The vibrant colors of the apples and beans will make the dish visually appealing.
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