In this Italian Cooking Show, we will be preparing a delicious and hearty Zuppa di Fagioli, also known as Vegetarian Bean Soup. This traditional Italian dish is a staple of Italian Cuisine, and our Italian Chef will guide you through the process of making an authentic pasta e fagioli soup. You can also use a slow cooker to make this pasta fagioli soup, and we will provide you with tips on how to make pasta fagioli soup that is both flavorful and nutritious. If you’re looking for Italian food videos that showcase the best of Italian food recipes, then you’re in the right place. Our Italian Food Channel is dedicated to sharing the rich flavors and traditions of Italian Cuisine, and we’re excited to have you join us on this culinary journey. So, let’s get started and learn how to make this delicious fagioli soup, a true Italian classic.
Ingredients:
*2 (32 oz.) Vegetable Broth (Salted if you choose)
*1 (15.5 oz.) White Beans
*1 (15.5 oz.) Red Kidney Beans
*1 (15.5 oz.) Black Beans
*2 (28 oz.) Whole Tomatoes
*1 tbsp Italian Seasoning
*3 cups Baby Kale
*2 cups Italian Parsley
*3 cups Baby Spinach
*1 ½ cups Long Green Onions
*7 stalks Celery
*7 cloves Fresh Garlic
*2 cups Small Carrots
*A little Pepper
Instructions:
1. Chop all ingredients that need chopping.
2. Pour all ingredients (except the greens) into a pot with vegetable broth.
3. Cook for about 30 minutes.
4. Add all the greens and stir while adding pepper.
Optional: Add pork sausage or beef for extra flavor.
Cook elbow pasta separately and add to individual servings.
🎥 SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/@vitositaliancucina
🍝 Check out my website to get more recipes: https://www.vitositaliancucina.com/
📸 FOLLOW ME ON INSTAGRAM: https://www.instagram.com/veeets1/
📘 Facebook: facebook.com/VitosItalianCucina
✔LIKE, SHARE, and COMMENT on my videos, please. It really means a lot to me.
🎬 #VitosItalianCucina is your go-to YouTube destination for authentic, home-style Italian cooking. Chef Vito brings classic Italian comfort straight to your kitchen with easy-to-follow recipes, hearty ingredients, and a whole lot of love (and laughter!). From Nonna-approved sauces to baked pastas and street-style favorites, every video is a celebration of real #ItalianFood—made simple, made delicious, made with passion.
#FagioliSoup #PastaEFagioli #ItalianSoup #VegetarianSoup #PastaFagioliSoup #HealthyItalianFood #SoupRecipes #ComfortFood #SlowCookerSoup #ItalianCooking #VitosItalianCucina
Ciao. This is Veto from Veto’s Italian COOA. Thanks again for joining us. This show that we’re doing here is uh from a promo I said coming soon. It’s the foli soup. It’s an Italian soup. I think you’re going to love it. What does foli mean? It means beans and which we have right here. So, just to get going, I’m going to show you uh obviously you see what’s here. This is all the ingredients that we needed. A lot of things are chopped already and I took care of it ahead of time. And that’s the best thing you should do when you get going. I’m going to take you around the horn now and show you what we have and all the ingredients about how many ounces this is and how much that will be in the description. Thanks again for joining us. Appreciate you guys and thanks again for the subscribers. Thanks for joining the Familia Katzi. Okay, right over here we have carrots. Then we have some whole tomatoes with the juice and which I’m going to crush in the pot. Then we have some fresh thyme. Then we have some baby kale right here. Then we have some presolo in Italian. That’s Italian parsley. Italian parsley. Then we have some long onions right here. There’s the long onions right there. And then we have some celery. And of course we have the beans. Three kind of beans. We have your black beans. We have the red beans of course which are kidney beans. and the white beans. They all go in together. Then over here we have fresh chopped garlic. Yeah. Right there. Then on this side we have some Italian seasoning. Some Italian seasoning is right there. There’s Italian seasoning. And then over here we have some spinach. Some fresh spinach. Everything is fresh. Okay. So that’s around the horn. But in the pot now we have the broth, the vegetable broth. And again, everything will be in the description on how much everything is. As you can see, there’s the broth right there. Now, here we go. We’re gonna go right now. So, first thing I’m going to do is I’m going to take our tomatoes and we’re going to put them in and I’m going to crush them with my hands. Now, I wash my hands. They’re ready to go. You can use gloves if you want. The Italian way as we do it, we get right in there. So, here we go. And I have a couple cans of tomatoes here. And I’m going to go use the juice and the tomatoes and just pour them just like that. right in there. Just like so. Then I’m going to go in and I’m going to go ahead and crush them. Go right ahead. This is great. I think you’ll enjoy this part, too. You’re going to love it. I like using the crush the whole tomatoes and crushed them as opposed to uh the pieces. That way, you make you make it sort of uh, you know, bigger and smaller. I’ll be right back. Don’t go nowhere. All righty. Thank you. Here we go. Now, I’m going to go ahead and put a little bit of the Italian seasoning in. Just that goes in just like so. Then I’m going to put the fresh chopped garlic in just like so. Here we go. There we go. Just like so. Then I go ahead and I’ll put the thyme in. There it is. Fresh time right there. Okay. Then I’m going to go ahead and put the beans in. All the three beans. Here we go. Just like so. Whoa. Slid right in there. I love that. Okay. Put this right here. Then I’ll go ahead and put the long onions. You can put it in in any order you want. This is just how I’m doing it here. Celery. There we go. And then we have some carrots. Put them in just like so. And then what I’m going to do is I’m going to leave the greens out right now. And I’m going to take this over to the stove top and I’m going to start letting this cook and cook down a little bit and then I’m going to add the greens. So join me over at the stove top. All right, we got everything together, ready to put it on the stove top at a medium heat and go ahead and let it cook down. I’m going to go ahead and stir it. And then I’m going to add in the greens. All of these greens that you see over here. Let get a nice Oh my gosh, you could see that, I’m sure. Look at how beautiful that looks. Oh, this is so healthy for you and nutritious. I’m going to tell you, it’s a lot of protein. Oh my gosh, this is just wonderful. It’s just wonderful. Okay, I’m going to go ahead and let her cook for a little while and then I’m going to take the lid off. I’m going to let it cook down a little bit and then we’re going to go ahead and add the greens. Yeah. All right. It’s been cooking now for about 20 minutes and I’m going to go ahead and stir it again and then let it cook down a little more and get some of the uh juices all soaked into everything and then I’m going to add the greens. Okay. So, we’ll go ahead and let this now leave the lid off. Let it cook down. All right. Now it’s cooking down a little bit. I’m going to add a little pepper. There we go. Put a little pepper in there. And uh I’m not going to add any salt to this because in the broth I used broth that was just regular broth. It has salt in it. So uh I don’t want to overs salt anything. And you can use as much salt as you wish as you go. So you can check that out. Okay. So you could either get uh low sodium broth, vegetable broth that is vegetable and uh you know take it how you want there. You know watch your blood pressure though with that salt. As you can see it’s boiling away nicely. It’s cooking in. It’s cooking good. It’s boiling down. Reducing. And then I’m going to add the greens. I’m going to give it a little stir again. All right. We’re going to give it a stir. It’s cooked down about a good inch and a half. And we’re going to go ahead and add our greens. Baby kale, spinach, and presolo, which is Italian parsley. So, we’re going to put the Italian parsley in first, like so. Then I’ll go ahead and put the baby kale. And then, of course, the spinach, the spinach. There we go. Get all of it in there. Yeah. And then go ahead and give it a stir. All these great flavors. M goodness. I can’t wait. This is going to be so delicious. Then I’m going to go ahead and put the lid on now so it collects all those flavors. Okay, let’s go ahead and take a peek. I can’t help myself. Gorgeous, huh? We go ahead and give it a stir. And I’m going to go ahead and put the lid on. Whoops. There we go. Get out of there. There you go. And let her cook for maybe another half hour, 45 minutes. Oo, it’s going to be wonderful. Next time I see you, I’m going to be over at the island and we’ll go ahead and serve it up. Okay, here we are. Voila. All done. The foli soup is done. It’s got so many beautiful ingredients in here. The aroma is unbelievable and so healthy for you any time of year. This is a uh snack. It’s a dinner. It’s whatever you want it to be. It’s got everything in it. And of course, some favorite crackers you might want. So, uh, you could go ahead and have it with that. Anyway, and you know what else is really great with it is some sourdough bread with a little bit of butter. Oh, I love it. Anyway, look at this. Let me just go ahead and show you. This is looks Oh, so good. Look at that. I can’t wait to dig in here myself. Anyway, thank you for joining us here at Vidas Tango for the Foli. The coming soon is here now. That’s right. Thank you for joining us. Thank you to all my subscribers out there. We love you here at our family. You are our family and thank you so much. Go to vtosetaliancina.com or vtosaliancina at YouTube. Ciao for now. [Music] Heat. Heat. [Music] Heat. Heat. [Music] [Music] Heat. Hey, Heat. [Music] Hey. [Music]
1 Comment
😊