Italian Bean Soup Recipe [Zuppa di Fagioli con Crostino]

  • by Guido Pedrelli September 23, 2019
  • |
  • Last Updated on June 29, 2020
Zuppa di Fagioli Recipe
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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 recipe

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.
5 from 8 votes
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Course: Soup
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 386kcal
Author: Guido Pedrelli

Ingredients

  • 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

Instructions

  • Heat 4 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat.
  • Add the onion, carrots, celery and garlic and saute until the mixture is tender, about 4 minutes.
  • Add beans, broth and the sprig of rosemary. Cover and bring to a boil over high heat.
  • Decrease the heat to medium-low and simmer until the beans are tender and creamy, about 20 minutes.
  • Discard the rosemary, add the red pepper flakes and serve hot with a piece of grilled crostino.

FOR THE CROSTINO

  • Cut  a 2-inch square slice from a loaf of bread. Remove the crust.
  • Grill until toasted, about 2 minutes on each side.
Calories: 386kcal | Carbohydrates: 51g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Sodium: 2622mg | Potassium: 1343mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5936IU | Vitamin C: 6mg | Calcium: 184mg | Iron: 7mg
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