Italian Bean Soup Recipe

– SOUP – ▢5 tablespoons extra-virgin olive oil plus more for drizzling – ▢3 garlic smashed – ▢1 small onion chopped – ▢4 carrots peeled and chopped – ▢3 celery stalks chopped – ▢1/4 teaspoon red pepper flakes or more to taste – ▢1 teaspoon finely chopped fresh rosemary – ▢1 can chopped tomatoes I used 14 1/2 oz organic diced tomatoes – ▢2 15 oz. cans cannelini beans rinsed and drained – ▢2 15 oz. cans red kidney beans rinsed and drained – ▢2 bay leaves – ▢1 piece Parmeggiano Reggiano rind – ▢salt to taste – ▢1 tablespoon vegetable base I use Better than Bouillon – ▢1/2 cup grated Parmigiano Reggiano – ▢1 bunch kale stems and ribs discarded leaves chopped – ▢if you are adding pasta 2 cups shell or ditalini pasta – ▢Freshly ground pepper – ▢CROSTINI – ▢1 loaf of Italian or French bread – ▢3 cloves chopped garlic – ▢6 tablespoons olive oil – ▢1/2 cup grated Parmigiano Reggiano cheese – ▢1/2 cup grated Gouda Asiago or mozzarella is also fine


White Scribbled Underline

Cook time:1 hr

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prep Time

10 min


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A healthy Italian Bean Soup: Zuppa di Fagioli is full of healthy vegetables and beans, which makes for the most perfect winter soup. The garlic and cheese crostini is just perfect to serve with this hearty soup!

why you'll love this italian bean soup – easy to make -gluten-free -freezes perfectly

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