Teresa's Recipes
Zuppa Di Fagioli Alla Lombarda
Indulge in the heartwarming embrace of Zuppa di Fagioli alla Lombarda, a traditional bean soup that captures the rustic charm of Lombardy, Italy. This delightful dish is a celebration of creamy cannellini beans, perfectly complemented by the savory crunch of crispy pancetta and the aromatic medley of fresh vegetables. Each spoonful offers a comforting warmth, making it the perfect companion for chilly evenings. With roots in peasant cooking, this soup reflects the Italian philosophy of transforming humble ingredients into a nourishing feast. Serve it with crusty bread for a truly satisfying meal that warms the soul.
Ingredients
- 1 cup Dried cannellini beans
- 2 tablespoons Extra virgin olive oil
- 4 ounces, diced Pancetta
- 1 medium, diced Onion
- 1 medium, diced Carrot
- 1 stalk, diced Celery
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 6 cups Vegetable broth
- 1 Bay leaf
- 1 sprig Fresh rosemary
- to taste Salt
- to taste Black pepper
- 1/4 cup, grated (for garnish) Parmesan cheese
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 320
- Fat: 14g
- Carbs: 36g
- Protein: 15g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Soak the dried cannellini beans in plenty of water overnight. Drain and rinse before using.
- In a large pot, heat the extra virgin olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the pot and set aside, leaving the rendered fat in the pot.
- In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly and deepen in flavor.
- Add the soaked cannellini beans, vegetable broth, bay leaf, rosemary sprig, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 45 minutes to 1 hour, or until the beans are tender.
- Once the beans are cooked, remove the rosemary sprig and bay leaf. Use an immersion blender to partially puree the soup, leaving some whole beans for texture. Alternatively, you can blend a portion of the soup in a regular blender and return it to the pot.
- Serve the Zuppa di Fagioli alla Lombarda hot, garnished with the reserved crispy pancetta, a sprinkle of grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Tips
- For an extra layer of flavor, add a splash of white wine after sautéing the vegetables and let it reduce before adding the tomato paste.
- If you prefer a spicier kick, add a pinch of red pepper flakes while sautéing the vegetables.
- This soup can be made ahead of time and tastes even better the next day as the flavors meld together.