Name: Zuppa di Fagioli con Crostino
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 people
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

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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 con Crostino

This Zuppa di fagioli is an absolute winner, a warm and nutritious soup to satisfy you during a cold night.

5 from 4 votes

Print Pin Rate

Course: Soup

Cuisine: Italian

Keyword: fagioli, zuppa

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: people

Calories: 386kcal

Author: Nonna Box

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.