Zuppa di Fagioli: A Hearty Italian Bean Soup Recipe

Zuppa di Fagioli, or bean soup, is a comforting classic in Italian cuisine. This dish is perfect for chilly evenings or when you need a cozy meal that warms you from the inside out. It’s packed with nutritious beans, fresh vegetables, and savory herbs, making it not just delicious but also satisfying. From my own personal experience, I find that this soup tastes even better the next day, allowing the flavors to meld beautifully. Let me show you how I make this delightful soup that is sure to become a favorite in your home.

Notes on What to Expect

Zuppa di Fagioli is a rich, hearty soup with a balance of flavors from the beans, vegetables, and herbs. The texture can be creamy if blended or chunky if left as is. You can expect a comforting aroma while it cooks, filling your kitchen with the essence of Italy.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Time to Stand: 10 minutes
• Total Time: 1 hour 25 minutes
• Ease of Cooking: Easy
• Servings: 6
• Calories: Approximately 250 per serving
• Cost of Ingredients: $10-$15 (depending on local prices)
• Cuisine: Italian
• Course: Soup

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Ladle
• Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Fagioli  here.

Ingredients

• For the Soup:
  • 2 cups dried cannellini or navy beans (or 4 cans of beans, drained and rinsed)
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 6 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Fagioli  here.

Method

Step 1: Prepare the Beans (if using dried)

1. Soak the Beans: Rinse the dried beans and soak them in water overnight or for at least 6 hours. Drain and rinse again before using. If using canned beans, skip this step.

Step 2: Sauté the Vegetables

1. Heat Oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
2. Add Vegetables: Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
3. Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 3: Add Beans and Broth

1. Combine Ingredients: Add the soaked (or canned) beans, diced tomatoes (with juice), broth, thyme, rosemary, and bay leaf to the pot.
2. Season: Season with salt and pepper to taste. Stir everything together.

Step 4: Simmer the Soup

1. Bring to a Boil: Increase the heat to high and bring the mixture to a boil.
2. Reduce Heat: Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes (30 minutes if using canned beans), stirring occasionally.

Step 5: Final Touches

1. Adjust Consistency: If the soup is too thick, add a little more broth or water. If you prefer a creamier texture, you can blend a portion of the soup with an immersion blender.
2. Taste and Adjust: Taste the soup and adjust the seasoning if needed. Remove the bay leaf before serving.

Step 6: Serve

1. Ladle into Bowls: Serve the soup hot, garnished with fresh parsley. Enjoy it with crusty bread or a sprinkle of grated Parmesan cheese if desired.

Variations

• Add Greens: Stir in some chopped kale or spinach during the last 10 minutes of cooking for added nutrition.
• Spicy Kick: Add a pinch of red pepper flakes for a bit of heat.
• Meat Option: Include diced pancetta or Italian sausage for a heartier soup.
• Check out the must-have equipment and ingredients for making a Savory  #Zuppa di Fagioli  here.

Tips and Substitutions

• Vegetarian/Vegan: Use vegetable broth and skip any meat additions to keep it plant-based.
• Gluten-Free: This recipe is naturally gluten-free as long as no additional gluten-containing ingredients are added.
• Storage: The soup can be stored in an airtight container in the fridge for up to 5 days and freezes well for up to 3 months.

Nutritional Information Per Serving

• Calories: Approximately 250
• Protein: 12g
• Carbohydrates: 40g
• Fat: 7g
• Fiber: 10g

I hope this guide has made making Zuppa di Fagioli seem a little less daunting. 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!