Umbrian Bean Soup

I first tasted this wonderful soup in the ancient walled city of Spello, Italy. It was a sunny day in early October as my wife and I were exploring the streets of this picturesque old town.

As the bells tolled the lunch break, we noticed a little trattoria with a sign in the window: 
“Zuppa Di Fagioli Della Casa” (House Bean Soup) We ducked in and tried it. It was fabulous, and was served with fresh homemade bread! Every time I make this soup I revisit that beautiful fall afternoon!

Grocery List Umbrian Bean Soup

Download List

Umbrian Bean Soup

Produce

garlic (if needed)

1 medium sweet or yellow onion 

1 head red or green leaf lettuce

fresh marjoram leaves (use dry if none available)

1 cucumber

1 fennel bulb (if needed)

celery (if needed)

1 pint cherry tomatoes

Canned/Dried Foods

2 C. dry cranberry beans or pinto beans (if cooking beans)

good olive oil (if needed)

two 32 oz. boxes low sodium vegetable broth

three 15 oz. cans pinto beans (if not cooking beans)

dry marjoram leaves (if needed)

white wine to cook with (if needed)

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy

smoky tempeh

Additional Items

1 loaf Artisan bread

Nutritional Value Umbrian Bean Soup and Salad

Nutritional Analysis

Umbrian Bean Soup

Per Serving

Calories: 710

Protein: 26 g

Carbohydrates: 97 g

Total Fat: 22 g

(saturated fat): 1.5.g

Dietary Fiber: 9 g

Cholesterol: 0 mg

Sodium: 570 mg

% of fat per calories consumed: 28.7 %

Serving Size:

Two Cups soup plus side salad with 2 T. low fat dressing and 1 slice Artisan Bread.