Easy Italian Zuppa Fagioli – A Classic Comfort Food
If you ask anyone who knows me since I was a kid, and they had to pick a dish for me, it would be zuppa fagioli. I was obsessed with it since I was young, blame it on my mum, who had an obsession with it while pregnant with me.
But no matter what, when I need comfort food and a dish that truly gives me a hug and warmth, I always cook some zuppa di fagioli. It’s the kind of dish that might sound simple, but it’s packed with flavour and not just a basic supermarket soup recipe. But before I go on and on about the reasons I love zuppa fagioli, let’s check out this easy fall and winter recipe!
What is zuppa di fagioli? Where is it from?
Zuppa di fagioli is one of the best Italian comfort food dishes and also one that is popular from North to South, being quite simple to make and being so nutritious.
Something similar to bean soup was already widely cooked during Greek and Roman times, but only when the beans we know today were exported from the Americas, they quickly became an unmissable ingredient in every kitchen.
You can find very different versions of the same dish depending on which region you are in, but they all have in common being a hearty, rustic dish that warms you up and is made with simple, ‘poor’ ingredients.
For example, in Tuscany, the zuppa di fagioli toscana is made with cannellini beans, sage, olive oil and served with Tuscan bread. While in Umbria, you will find a bean soup with the addition of lentils or chickpeas and sometimes flavoured with pancetta or wine. In Sicily, it’s more tomato-based with borlotti and cannellini and fresh herbs, sometimes adding cavolo nero.
What are beans? Are they good for you?
Beans, while usually referred to as vegetables, are botanically considered fruits. Beans are the edible seed of plants in the legume family Fabaceae, which grow in pods. They are rich in protein, folate, fibre, iron, magnesium, and vitamin B. (Healthline)
Beans are also very filling and incredibly good for your heart and digestive health, as well as helping regulate blood sugar, lower cholesterol
Among the many types, borlotti are known for their plump, creamy and speckled pink flesh. They are rich, nutty and slightly starchy when cooked. Cannellini beans are smaller and ivory white, with a more delicate and buttery flavour.
What ingredients do I need for this zuppa fagioli?
At the base of a great italian bean soup are great ingredients. To make this zuppa di fagioli, you will need:
- borlotti beans: give the soup its creamy, thick texture and nutty flavour;
- cannellini beans: add smoothness and a much more delicate flavour that complements the borlotti. You can also use dried cannellini beans, I prefer to use canned ones for convenience;
- peeled tomatoes: add acidity, depth and they tie the whole zuppa fagioli together, creating a rich base;
- onions: foundation of soffritto, they build sweetness and umami;
- celery: add a light freshness and depth to soffritto;
- carrot: add sweetness and balance the acidity of tomatoes;
- galic: infuses the soup without overpowering it, leaving it unpeeled helps keep it more subtle (but still essential);
- tomato pasta: gives richness and intensity to the broth;
- herbs for the bouquet garni: (rosemary, thyme, sage, bay leaf to taste) bring warmth, earthiness and fragrance, giving that rustic aroma;
- extra virgin olive oil: enhances the other flavour, essential for the soffritto and to finish the soup before serving;
- salt and pepper to taste: adding the last finishing touches and balancing the rest of the flavours.
How do I make zuppa di fagioli?
Begin by draining and rinsing your canned beans, then set them aside. Start with your base for soffritto by peeling and using finely chopped onion and celery. Chop your carrot into small cubes of around 3-4 mm (or chunkier if you prefer a bit more crunch).
Mash the peeled tomatoes with a fork, or tear them apart by hand without draining them. Prepare a bouquet garni by tying together rosemary, sage, thyme, and bay leaf with kitchen twine.
Then, in a large pot, over medium heat, sauté the onion with extra virgin olive oil for the first 3 minutes, then add the unpeeled garlic cloves. Add the celery and carrot, and continue to cook the soffritto for about 10 minutes. After this time, add the tomatoes and the bouquet garni.
Add the beans to the pot, then pour in a little more cold water to cover them. Once it returns to a boil, simmer gently for 45–60 minutes and stirring occasionally. Towards the end of cooking (check that the beans are tender), add the tomato paste and salt.
Finally, remove the herb bundle and the garlic. Let your zuppa di fagioli rest for a few minutes before serving with a drizzle of raw olive oil, some black pepper, and toasted bread!
How long can I keep zuppa di fagioli for?
Zuppa di fagioli is even better the next day when the flavours have even more time to deepen. It’s great to keep in the fridge for up to three days in an airtight container.
You can reheat it over low heat and add a splash of water if the broth is too thick. This zuppa fagioli borlotti is amazing to make in big batches and freeze for later! And in true Italy style, you can also add short pasta like ditalini, conchigliette, grattoni, or quadrucci (you can find how to make them here) to make minestra di pasta.
What can I serve zuppa di fagioli with?
This zuppa di fagioli is perfect on its own or with plenty of side or even toppings:
- Crostini: a classic you can never go wrong with and also so versatile. You can make regular crostini with just olive oil, or rub garlic on them, infused oils;
- fresh or old bread: a lot of italians love to use old bread and let it soak in their soup to eat it, but you can also have it just with regular fresh bread;
- Add a bit of pepper flakes for an added kick on top of your soup;
- Add shavings of Parmigiano or pecorino for a rustic touch;
- sprinkle crispy guanciale or pancetta on top for an added smoky crunch;
- Alternate layers of soup and bread for a zuppa di pane toscana;
- Add sauteed mushrooms for an earthy topping;
- Make some farinata di ceci on the side to enjoy your soup.
Do you have more Italian comfort food recipes to share?
We have plenty indeed, some of our favourites are:
- cannelloni bolognese – nothing beats a classic and one that you can freeze to have when you just need it;
- pistachio lasagna – think lasagna, but even better, because this pistachio one tops anything;
- baked mostaccioli – nothing coming out of an oven involving pasta and cheese can go wrong, right?
- eggplant rolls – delicious, easy and quick to make for some comfort just on your plate;
- montebianco chestnut dessert – who said comfort is just pasta? This chestnut dessert is ready to hug you this winter;
- leftover lasagna recipes – we are obsessed with lasagna, and leftovers are even better;
- pumpkin ricotta ravioli – what is life without fresh pasta? If you want to learn more on how to make it, check this semolina pasta post and how to make pasta without a machine.
Zuppa Fagioli
Ingredients
- 200 g Borlotti beans
- 100 g Cannellini beans
- 200 g Peeled tomatoes
- 100 g Chopped White onions
- 75 g Carrots
- 70 g Celery
- 1 Clove Garlic unpeeled
- 10 g Tomato paste
- Herbs rosemary, thyme, sage, bay leaf to taste
- 20 g Extra virgin olive oil
- Fine salt to taste
- Black pepper to taste
Instructions
- Drain and rinse the canned beans.
- Peel and finely chop the onion.
- Cut the celery and carrot into small cubes of about 3–4 mm.
- Mash the peeled tomatoes with a fork, or tear them apart by hand without draining them.
- Prepare a bouquet garni by tying together rosemary, sage, thyme, and bay leaf with kitchen twine.
- In a large pot, sauté the onion with the olive oil for the first 3 minutes, then add the unpeeled garlic cloves.
- Add the celery and carrot, and continue to cook the soffritto for about 10 minutes. After this time, add the tomatoes and the bouquet garni.
- Add the beans to the pot, then pour in a little more water.
- Once it returns to a boil, simmer gently for 45–60 minutes, stir occasionally.
- Toward the end of cooking (check that the beans are tender), add the tomato paste and salt.
- Finally, remove the herb bundle and the garlic.
- Let your bean soup rest for a few minutes before serving with a drizzle of raw olive oil, some black pepper, and toasted bread!
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