Bean Soup (Zuppa di Fagioli)

Bean Soup, or “Zuppa di Fagioli,” is a heartwarming, rustic dish beloved in many regions of Italy. While it’s enjoyed throughout the country, each region has its own variation. For example, in Tuscany, it’s often enriched with extra vegetables and sometimes served with a side of crusty bread. In the south, particularly in Naples, you’ll find it made with pasta and a more flavorful broth. This dish is perfect for a cozy meal, especially during the cooler months, and let me show you how I make this comforting Italian classic.

What to Expect:

This soup will have a hearty, savory flavor with a slight sweetness from the vegetables. The beans give it body and a comforting, smooth texture, especially when blended.

Prep Time: 15 minutes

Course: Main or Soup

Equipment Needed:

• Large soup pot
• Cutting board
• Knife
• Ladle
• Blender (optional, for creamy texture)
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Bean Soup  here.

Ingredients:

• 2 cups dried beans (cannellini, borlotti, or other beans)
• 4 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, whole
• 1 sprig rosemary
• 2-3 sage leaves
• 1 can (400g) of crushed tomatoes (or passata)
• 4 cups vegetable or chicken broth
• 1-2 cups pasta (optional)
• Salt and pepper to taste
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Bean Soup  here.

Method:

1. Soak the Beans: If using dried beans, soak them overnight in cold water. If using canned beans, skip this step.
2. Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add garlic cloves, rosemary, and sage, cooking until fragrant (about 2-3 minutes). Remove garlic and herbs once golden to infuse the oil, leaving behind the flavors.
3. Sauté Vegetables: Add chopped onions, carrots, and celery to the pot. Cook for about 5-7 minutes until the vegetables soften.
4. Add Beans and Tomato: Stir in your soaked or canned beans and the crushed tomatoes. Let the mixture simmer for 10 minutes to blend the flavors.
5. Add Broth: Pour in the broth, bring to a boil, and then simmer covered for 45 minutes to 1 hour. Stir occasionally and check the beans for doneness.
6. Add Pasta (Optional): If you’re adding pasta, now’s the time. Let it cook until al dente, about 8-10 minutes depending on the type.
7. Blend for Creaminess (Optional): For a creamier texture, blend part of the soup (about ¾ of a ladle) until smooth, then return it to the pot. This adds richness without the need for cream.
8. Season and Serve: Taste for salt and pepper, adjusting as needed. Drizzle with a bit of extra virgin olive oil and serve hot.

Variations & Tips:

• Vegetarian Version: This recipe is naturally vegetarian, but you can add more vegetables like zucchini or spinach for added flavor.
• Gluten-Free: Use gluten-free pasta, or skip the pasta entirely for a bean-only soup.
• Beans: Fresh beans can be used instead of dried or canned, but they require less cooking time and no soaking.
• Creamier Soup: For an even richer texture, you can blend the entire soup or just a portion, depending on your preference.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Bean Soup  here.

Nutritional Information (per serving):

• Calories: 250-300 kcal
• Protein: 12g
• Carbs: 40g
• Fat: 10g

Notes:

From my own personal experience, this dish really benefits from allowing the soup to sit for a few minutes before serving, as it gives the flavors time to develop. It’s a great make-ahead meal and actually tastes even better the next day.

I hope this guide has made making Bean Soup seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!