Zuppa di Riso e Fagioli: A Hearty Italian Soup Recipe

Zuppa di Riso e Fagioli, or Rice and Bean Soup, is a comforting and satisfying dish that showcases the beauty of Italian rustic cooking. Packed with nutrients from beans and vegetables, it’s a perfect choice for a cozy meal. This soup is not only hearty and filling, but it’s also incredibly versatile and can be made with ingredients you likely have on hand. From my own personal experience, it’s one of those dishes that warms both the stomach and the soul. Let me show you how I make this delicious soup.

Notes on What to Expect

Expect a rich and flavorful soup that’s both creamy from the rice and hearty from the beans. The addition of fresh herbs and vegetables gives it a bright and fresh taste, while the broth provides a savory depth.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 55 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: $10 (varies by location)
• Cuisine: Italian
• Course: Main dish
• Equipment Needed:
  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Ladle
  • > Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa di Riso e Fagioli  here.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup arborio rice (or any short-grain rice)
• 4 cups vegetable broth (or chicken broth)
• 1 can (15 oz) cannellini beans or borlotti beans, drained and rinsed
• 1 can (14 oz) diced tomatoes (with juice)
• 2 cups spinach or kale (optional)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa di Riso e Fagioli  here.

Instructions

1. Sauté the Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the diced onion and cook until translucent, about 3-4 minutes.
   • Stir in the garlic, carrots, and celery. Sauté for another 5 minutes until the vegetables soften.
2. Add Herbs and Rice:
   • Sprinkle in the dried oregano and basil, along with salt and pepper to taste. Stir well.
   • Add the arborio rice to the pot, stirring to coat the rice with the oil and vegetables. Cook for about 2 minutes.
3. Pour in Broth and Tomatoes:
   • Carefully add the vegetable broth and diced tomatoes (with juice).
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.
4. Incorporate Beans and Greens:
   • After 20 minutes, stir in the cannellini beans and any greens you’re using (spinach or kale).
   • Allow the soup to cook for an additional 5-10 minutes, or until the rice is tender and the greens are wilted.
5. Adjust Consistency and Seasoning:
   • If the soup is too thick, add a bit more broth or water until you reach your desired consistency.
   • Taste and adjust seasoning if necessary.
6. Serve:
   • Remove the pot from heat and let the soup stand for about 10 minutes.
   • Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.

Variations

• Protein Boost: Add cooked sausage or diced chicken for extra protein.
• Vegetarian/Vegan: Ensure the broth is vegetable-based and skip the cheese for a fully vegan option.
• Spicy: Add a pinch of red pepper flakes for some heat.

Tips

• Beans: If using dried beans, soak them overnight and cook them until tender before adding them to the soup.
• Storage: The soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
• Cooking Rice Separately: If you prefer, you can cook the rice separately and add it to the soup just before serving to prevent it from absorbing too much broth.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Zuppa di Riso e Fagioli  here.

Substitutions for Specific Dietary Needs

• Gluten-Free: Use gluten-free broth and ensure that any added pasta or grains are gluten-free.
• Low-Sodium: Opt for low-sodium broth and limit the amount of salt used in the recipe.

Nutritional Information Per Serving

• Calories: Approximately 350
• Protein: 15g
• Carbohydrates: 55g
• Fat: 8g
• Fiber: 12g

I hope this guide has made making Zuppa di Riso e 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! Enjoy your cooking!