Rustic Bean Soup (Zuppa di Fagioli)

This hearty Rustic Bean Soup, known as Zuppa di Fagioli in Italy, embodies the essence of traditional peasant cuisine. Originating from rural communities, this dish highlights the simplicity and comfort of beans, a staple food that nourished generations. The recipe involves soaking medium dried beans overnight, ensuring they become tender and flavorful. Aromatic vegetables including onion, carrot, and celery are sautéed to create a fragrant base, while ripe tomatoes and a hint of sweet chili flakes provide depth and warmth. The soup is enriched with a generous drizzle of extra virgin olive oil, enhancing its richness and mouthfeel. Traditionally served as a main course, this soup is a celebration of rustic cooking, inviting family and friends to gather around the table and share in its comforting warmth.

Time to complete

Prep

10min

Cook

1h 40min

Wait

20min

Total

2h 10min

Ingredients (Makes 6 portions)

Beans & Vegetables

  • 500 g dried medium beans, soaked overnight
  • 1 large onion, chopped
  • 1 large carrot, peeled and diced (about 0.5 cm)
  • 2 sprigs celery with leaves, finely chopped
  • 3 tablespoons parsley leaves, chopped

Tomato Base

  • 4 whole canned tomatoes, puréed
  • 2 teaspoons sweet tomato paste

Spices

  • 1 teaspoon sweet chili flakes (adjust to taste)

Oils

  • 150 ml olive oil

Seasoning

  • salt, to taste
  • freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 130
  • Fat: 5
  • Protein: 7
  • Carbohydrates: 18
  • Fiber: 6
Directions

Preparing the Beans

  • 1. Drain the soaked beans and transfer them to a deep pot, covering them with fresh water.

Initial Boil

  • 2. Bring the water to a vigorous boil over high heat for about 5 minutes.

Simmering the Beans

  • 3. Drain the beans again, return them to the pot, and add 3 liters of cold water. Simmer over medium heat for 50 minutes to 1 hour, skimming any foam that forms.

Adding Vegetables and Seasoning

  • 4. Incorporate the onion, carrot, celery, parsley, tomatoes, tomato paste, 100 ml of olive oil, salt, and pepper into the pot. Continue cooking for another 40 minutes, or until all ingredients are soft and well integrated.

Blending for Consistency

  • 5. Using a ladle, scoop out a portion of the soup with beans and vegetables, and blend in a food processor with chili flakes and additional salt and pepper until it forms a smooth purée.

Finalizing the Soup

  • 6. Return the blended mixture to the soup pot and stir for 1-2 minutes until the soup thickens.

Resting and Serving

  • 7. Allow the soup to rest for about 20 minutes. Serve in bowls, drizzled with the remaining olive oil.
Cookix's Secrets

Alternative Proteins

  • Incorporate diced ham or bacon for added flavor and protein.

Flavor Enhancement

  • Add a bay leaf during cooking for an aromatic touch.

Healthier Options

  • Substitute olive oil with a smaller amount of vegetable broth for a lighter version.

Seasonal Tweaks

  • Add seasonal vegetables such as kale or spinach for extra nutrients.

Serving Suggestion

  • Pair with freshly baked crusty bread for a complete meal.

Soaking Beans

  • Soaking beans overnight reduces cooking time and enhances digestibility.