Teresa's Recipes
Zuppa Di Fagioli
Zuppa di Fagioli is a soul-warming Italian bean soup that embodies the heart of rustic Italian cooking. This delightful dish features creamy cannellini beans paired with a vibrant medley of fresh vegetables and aromatic herbs, all simmered together to create a rich and satisfying experience. Each spoonful is a hug in a bowl, perfect for chilly evenings or any time you crave comfort food. The origins of this soup lie in the rural regions of Italy, where simple ingredients are elevated into a delicious meal. This version enhances the traditional flavors and textures, ensuring an unforgettable dining experience.
Ingredients
- 1 cup Dried cannellini beans
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 1 large Carrot, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh rosemary, chopped
- to taste Salt
- to taste Black pepper
- 1/2 cup for serving Parmesan cheese, grated
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 250
- Fat: 8g
- Carbs: 35g
- Protein: 12g
- Sodium: 350mg
- Sugar: 3g
Instructions
- Soak the dried cannellini beans in water overnight. Drain and rinse thoroughly before using.
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, diced carrot, diced celery, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are tender and fragrant.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing the flavors to meld together.
- Add the soaked cannellini beans, vegetable broth, chopped rosemary, thyme, bay leaf, salt, and black pepper to the pot. Mix well to combine.
- Bring the soup to a vigorous boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the beans are tender and fully cooked.
- Remove the bay leaf and any whole herb sprigs from the soup.
- Using an immersion blender or a regular blender, puree about half of the soup until smooth to create a creamy texture, while leaving some beans and vegetables intact for heartiness.
- Taste the soup and adjust the seasoning with additional salt and pepper if desired.
- Serve the Zuppa di Fagioli hot, garnished with a generous sprinkle of grated Parmesan cheese.
Tips
- For an extra layer of flavor, try adding a splash of balsamic vinegar just before serving.
- You can also include chopped kale or spinach for added nutrition.
- If you're looking for a meaty version, feel free to add diced pancetta or Italian sausage.