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Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
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!
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