Minestra Di Fagioli Bean Soup
Experience the heartwarming flavors of Italy with Minestra di Fagioli, a rustic bean soup that’s perfect for cozy evenings. This traditional recipe combines tender cannellini beans, hearty vegetables, and aromatic herbs like rosemary and bay leaf, simmered to perfection in a rich tomato and vegetable broth. A handful of ditalini pasta brings added texture, making this dish as comforting as it is satisfying. Garnished with fresh parsley and optional Parmesan cheese, this soup is a delightful blend of simplicity and depth, ideal for serving with crusty bread. Whether you're savoring it as a main course or a hearty appetizer, Minestra di Fagioli embraces wholesome ingredients and authentic Italian charm, all in one pot.
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Recipe Information
Ingredients
- 1 cup dried cannellini beans
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 cup crushed tomatoes
- 4 cups vegetable broth
- 1 fresh rosemary sprig
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup dried pasta (like ditalini or small shells)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Rinse and soak the dried cannellini beans in water overnight. Drain and rinse before using.
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Add the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
Stir in the crushed tomatoes and cook for 5 minutes, allowing the flavors to meld.
Add the soaked cannellini beans, vegetable broth, rosemary sprig, and bay leaf to the pot. Bring the mixture to a boil over high heat.
Reduce the heat to a low simmer, cover, and cook for about 60-75 minutes, or until the beans are tender. Stir occasionally and add more broth or water if needed.
Once the beans are tender, remove the rosemary sprig and bay leaf. Season the soup with salt and black pepper to taste.
Stir in the dried pasta and cook for an additional 10 minutes, or until the pasta is al dente.
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot with crusty bread.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6108 mg | 266% | |
| Total Carbohydrate | 184.2 g | 67% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 33.8 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1123 mg | 86% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4163 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
