Italian Bean Soup Recipe [Zuppa di Fagioli con Crostino]

Guido Pedrelli
Guido Pedrelli
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.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

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


  • 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


  • 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.


  • 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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