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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