Teresa's Recipes
Zuppa Di Fagioli Alla Toscana
Zuppa di Fagioli alla Toscana is a classic Tuscan bean soup, rich in flavor and history, that showcases the heartiness of Italian cuisine. This comforting dish combines creamy cannellini beans with savory Italian sausage, fresh vegetables, and aromatic herbs, creating a beautiful harmony of flavors. Traditionally enjoyed by Tuscans as a peasant meal, this soup exemplifies the Italian philosophy of using simple ingredients to create something truly delicious. Serve it with crusty bread for a perfect meal that warms both the heart and soul.
Ingredients
- 2 tablespoons Olive oil
- 1 pound, casings removed Italian sausage
- 1 large, chopped Onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 3 cloves, minced Garlic
- 2 cans (15 ounces each), drained and rinsed Cannellini beans
- 4 cups Chicken broth
- 2 tablespoons Tomato paste
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 cups, chopped Kale
- to taste Salt
- to taste Pepper
- for serving, grated Parmesan cheese
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 15g
- Carbs: 30g
- Protein: 20g
- Sodium: 600mg
- Sugar: 3g
Instructions
- In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces with a wooden spoon, about 5-7 minutes.
- Add the chopped onion, diced carrots, diced celery, and minced garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
- Stir in the cannellini beans, chicken broth, tomato paste, rosemary, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer uncovered for 30 minutes, allowing the flavors to meld together.
- After simmering, remove the rosemary and thyme sprigs from the pot. Using an immersion blender, blend about half of the soup until creamy, leaving some beans and vegetables intact for texture.
- Add the chopped kale to the pot and cook for an additional 10 minutes, until the kale is wilted and tender.
- Serve the Zuppa di Fagioli alla Toscana hot, garnished with freshly grated Parmesan cheese.