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#Bean Soup (Zuppa di Fagioli)

Bean Soup

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Course Soup
Cuisine Italian

Equipment

  • Equipment Needed
  • Large soup pot
  • Cutting board
  • Knife
  • Ladle
  • Blender (optional, for creamy texture)

Ingredients
  

  • 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

Instructions
 

  • Method:
  • Soak the Beans: If using dried beans, soak them overnight in cold water. If using canned beans, skip this step.
  • 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.
  • Sauté Vegetables: Add chopped onions, carrots, and celery to the pot. Cook for about 5-7 minutes until the vegetables soften.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Keyword Bean Soup