This Zuppa di Fagioli-Italian Bean Soup is no-fuss to make, and full of the coziest Italian flavors. Totally gluten-free and it is also freezes perfectly so you’ll have your favorite soup ready whenever you need it!
Good soup is good for the soul. I am not a vegetarian by any means, but every once in a while, my body craves lots of greens. And beans! A good chunk of Italian bread. Maybe having that bread smothered with olive oil, garlic, and two cheeses. That also will alleviate my craving! A gorgeous chunk of organic kale. That could really excite me!
Zuppa di Fagioli-Italian Bean Soup
I like my cakes, don’t get me wrong. It can seem like all we eat is cakes here at the Duchess cucina. Our lives our centered around food. Not just sweets. We eat some pretty good meals at home. Simple foods that are not processed. I try to cook for my kids the way my parents cooked for me and my in-laws cooked for my husband.
My children are picky eaters. At their young age, they can distinguish between a good sauce and a not so good sauce. If we are somewhere and there is a not so good sauce, they wrinkle their noses and say very quietly, “Mommy, that is schiffo (disgusting).” I am not endorsing those kind of comments. As long as they don’t offend anyone, they have a right to their opinion. Quietly, of course. One of the benefits of raising them on good food is that they don’t ask too often for junk food.
When someone is treating me not so nicely, I have learned to take a moment and ask myself, “What is really bothering this person?” Do I have to react? Is it worth it? Could it really be me that is annoying the heck out of them? Maybe this person just lost their job or a loved one. Maybe they had a not so pleasant call from the doctor’s office. Could it be they suffered recently a broken heart?
*I make my bean soups with fresh beans and canned beans. This recipe is with canned beans.
Zuppa di Fagioli-Italian Bean Soup with Cheesy Crostini
Ingredients
- 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
Instructions
- SOUP
- Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, carrots, celery, red pepper flakes, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add 3 quarts water, the bay leaves and Parmigiano Reggiano rind. If you don't have the cheese rind, the soup will still turn out fine! Don't sweat it! Cover and bring to a boil, then reduce the heat to low and simmer for about 45 minutes with pot slightly covered.
- Uncover the pot and raise the heat to medium. Add the beans and let it simmer for about 15 minutes. If you are adding pasta to the soup, add it now with the kale. If you are not adding pasta, just add the kale and cook stirring occasionally until the leaves are tender (about 7-10 minutes)
- Remove the bay leaves and the cheese rind. Serve the soup in the bowls and add the grated Parmigiano Reggiano and a drizzle of olive oil. Salt and pepper to taste.
- FOR THE CROSTINI
- Slice the loaf in half and then slice it crosswise. Drizzle the bread with olive oil and some chopped garlic. I didn’t really measure the olive oil. You don’t want the bread drenched, just a nice coating of olive oil. Sprinkle the 1/2 cup grated parmesan cheese and 1/2 cup shredded Gouda. Broil on top rack of oven for about 3-5 minutes. Keep a CLOSE eye on it because it will be ready really quickly.
soup looks so yum ,gonna try this soon,.
This soup has my heart and I will definitely make it. That cake duchess sure knows food. I still people watch and I wonder. The saddest things I hear after a judgement has been made – and later explained is, "I didn't know." Someday I shall write a play "I didn't know." because we never know what is going on in someone's life. But back to the soup – flavors that tame the winter beast and ingredients that soothe my soul.
I would love a bowl of that soup right now – yum! And that bread…wooohooo…delicious!
I'm not a vegetarian either but I'm living on soups lately. Is there anything better than a good soup when it's cold outside. And yes of course with crostini…i always want crostini in it hehe…very Italian 🙂
This soup looks lovely – I made one last night and i wish mine looked half as good as yours!
I also love people watching, I used to spend hours on Bruin Walk at UCLA people watching. A lot of times I start to make pretend stories about their lives (especially at the grocery store based off of what they are buying) but sometimes I try to stop myself 🙂
January is my least favorite month, and I counter that with making soup. Yours look absolutely DELICIOUS, and I can't wait to try it!
Confession: I didn't know there was such a thing as vegetable base, but it makes perfect sense. 🙂
Your crostini look so tempting, and this soup is amazing! Love that you have rosemary here 🙂
Wow your soup is gorgeous!!! Seriously I would love to eat that every night. And the bread?! Oh my word, incredible! I so wish I could live closer to you not only to eat your food (which would be amazing!!!, yum!) but to hang out and talk with you.
I still can't get over how delicious this soup and bread look. I NEED to make this. Soup and bread are two of my favorite foods in the world. 🙂
Great recipe and wonderful story, thanks for sharing 🙂
Wow, not only a fantastic recipe and post, but your photos are mouth watering! Bravo!
That is one delicious soup, and bread..yum! I will dream about this tonight!:))
Thank you so much for sharing this soup! It's been on the nippy side, to say the least, here in So Cal and soup is just what is needed! I make a soup just like this but start it off by rendering bacon in the pan and using its fat for the veggies, ::evil chuckle::
Your people-watching sounds so fun! I never did that when I was younger but I do do that now. That's awesome that your daughter is picking up on it herself 🙂
I'd like nothing more than to sit on a terrace somewhere in Italy with you enjoying that soup while watching people as they come and go about their lives while enjoying your company:)
How funny, I'm a people watcher too. I always wonder about what people must be thinking or why they do the things they do. I guess I just find human behavior fascinating. You have the right attitude, time is precious, enjoy it with your family and some good food!
This bread and soup sounds like perfection! I am looking for a great bean soup! Unfortunately, find leafy winter greens in these parts are impossible. Will be one the look out. Looks fabulous. And my children are getting picky about food as well. Mama does everything from scratch, so they're little snobs hehe.
Your soup looks wonderful…but that bread!!!! YUM.
Nice reminder that we never know the internal struggles of everyone we cross…you are wise.
I love soup with yummy bread…yours looks amazing. I love bean soup! When I read the title of this blog I read "blah-blah-blah something with cheese"…my Italian sucks, obvi!
What a hearty looking soup! The thing I love about this recipe is even though it fill your belly, it's not too heavy. Don't wanna be weighed down this early in the new year 🙂
Oh that looks so delicious and hearty. That would warm me right up!!
I love your stories you tell with your recipes. Your soup and cheesy bread are crave worthy! This looks so yummy. Wishing I had this recipe yesterday before going grocery shopping to enjoy a bowl for this rainy day. Next time.