Home Recipes Italian Bean Soup Recipe

Italian Bean Soup Recipe [Zuppa di Fagioli con Crostino]

188
0

Similar to minestrone, this hearty, authentic Italian bean soup is perfect for a chilly evening.

A thick slice of toasted bread, or crostino, adds crunch, and canellini beans provide an excellent source of protein and a creamy texture.

Garlic, rosemary, and a pinch of Calabrian red pepper flakes give this soup its delicious, comforting flavor. If you have some on hand, you can even garnish each bowl with a sprinkle of grated pecorino romano.

Tip: After soaking the beans, remember to drain off the starchy liquid and rinse the beans well before adding them to the soup pot.

This soup is a variation of the classic pasta e fagioli, but it is made without the addition of pasta.

The grilled crostino soaks up the broth and adds to the comforting feeling you get when enjoying this dish.

It’s a perfect main course for a cold night, and it will keep you and your guests warm and completely satisfied. It is also very nutritious and vegan for your friends who do not eat meat. I know you will enjoy this recipe; please pass it along to your loved ones!

Zuppa di Fagioli con Crostino

This Zuppa di fagioli is an absolute winner, a warm and nutritious soup to satisfy you during a cold night.

  • 1 large sprig fresh rosemary
  • 4 tablespoons extra virgin olive oil
  • 1 cup onion (chopped)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 2 teaspoons garlic (minced)
  • 6 cups vegetable broth (low sodium or homemade)
  • 250 grams dried cannellini beans (soaked overnight)
  • 2 teaspoons salt
  • 2 teaspoons black pepper (freshly ground)
  • pinch red pepper flakes
  1. Heat 4 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat.
  2. Add the onion, carrots, celery and garlic and saute until the mixture is tender, about 4 minutes.
  3. Add beans, broth and the sprig of rosemary. Cover and bring to a boil over high heat.
  4. Decrease the heat to medium-low and simmer until the beans are tender and creamy, about 20 minutes.
  5. Discard the rosemary, add the red pepper flakes and serve hot with a piece of grilled crostino.

FOR THE CROSTINO

  1. Cut a 2-inch square slice from a loaf of bread. Remove the crust.
  2. Grill until toasted, about 2 minutes on each side.

Other soup recipes:

  • Minestrone Napoletano
  • Easy and Delicious Farro and Mushroom Soup Recipe
  • Easy Tuscan Bean Soup Recipe: The Earthy Soup from Tuscany