By ZellAnn Lili
Zellannies Kitchen White Bean and Ditalini Zuppa
5 steps
Prep:20minCook:1h 15min
Flavor Explosion 💥
This Soup can easily have Roasted Chicken added at the end.
Updated at: Wed, 28 Aug 2024 00:48:07 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
34
High
Nutrition per serving
Calories399.4 kcal (20%)
Total Fat4.1 g (6%)
Carbs68.7 g (26%)
Sugars5.1 g (6%)
Protein25.1 g (50%)
Sodium847.3 mg (42%)
Fiber24.6 g (88%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 CupSweet Onion
diced, red onion is perfect also
2 Tablespoonwhite truffle olive oil
1 BulbGarlic
chopped
64 ozChicken Broth
4 ozGreen Chilies
diced
½ teaspoonground sage
½ teaspoonpoultry seasoning
1 teaspooncurry powder
½ teaspoongaram masala
2 teaspooncumin
2 teaspoondried oregano
1 teaspooncayenne pepper
1Jalapeño Pepper
diced
3 cansCannellini Beans
2bay leaves
¾ cupDitalini
1celery stick
sliced
1carrot
sliced
1Tomato
Extra, Large, chopped
salt
as needed
pepper
Herbs de Provence
1yellow bell pepper
chopped
1 teaspoonmushroom bouillon paste
Instructions
Step 1
Pull out the Dutch Oven get the truffle oil hot and add everything except for the broth, beans and the Ditalini.
Step 2
Combine everything in the pot together for about 10-15 minutes. Then add the broth.
Step 3
Bring the soup to a boil place lid on Dutch oven and let cook for 30 minutes.
Step 4
Stir and add the beans and allow the soup to go back to a boil, cover and let boil for 15 minutes.
Step 5
Add Ditalini and oil for 10 more minutes. And let rest turned off for 10 minutes before serving
Notes
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Makes leftovers
Moist
One-dish
