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!
If you love hearty Italian bean soups like this zuppa di fagioli, you should also try my Pasta e Fagioli and this cozy Tuscan White Bean Soup-both are comforting, rustic recipes that are perfect for cooler days.
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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!
This zuppa di fagioli is one of those classic Italian recipes that proves simple ingredients can still feel incredibly satisfying. It's hearty, rustic, and packed with flavor from beans, olive oil, and aromatics, finished with crispy crostini for the perfect contrast.
For me, this is the kind of soup I come back to when I want something cozy but not heavy. It's filling, but still feels light and balanced. And the crostini? Non-negotiable. That crunch on top is what takes it from good to really good.
Why this zuppa di fagioli works
- Uses pantry staples like beans and olive oil
- Naturally hearty and filling
- Comes together easily with minimal prep
- Perfect for meal prep or leftovers
If you're looking for an authentic Italian bean soup recipe, this is exactly how it's meant to be simple, rustic, and full of flavor.
How to Make Italian Bean Soup
- Finish
Remove bay leaves and cheese rind. Serve with grated Parmigiano, a drizzle of olive oil, and freshly ground pepper. - Start the base
Heat 3 tablespoons olive oil in a large pot over medium heat. Add garlic, onion, carrots, celery, and red pepper flakes. Cook for about 2 minutes. - Build flavor
Stir in the tomatoes and cook another 2 minutes. Season lightly with salt. - Simmer
Add 3 liters of water, bay leaves, and the Parmigiano rind. Cover and bring to a boil, then reduce heat and simmer for about 45 minutes with the lid slightly open. - Add beans
Uncover, increase heat to medium, and add both beans. Let simmer for 15 minutes. - Add kale and pasta (optional)
If using pasta, add it now along with the kale. If not, just add the kale and cook for 7-10 minutes until tender.
Make the crostini
- Slice the bread lengthwise, then into pieces.
- Drizzle with olive oil and sprinkle with chopped garlic.
- Add grated Parmigiano and shredded cheese.
- Broil on the top rack for 3-5 minutes until golden and crisp. Watch closely, it goes fast.
My tips for the best zuppa di fagioli
- Use the Parmigiano rind
This is what gives the soup that deep, savory flavor. - Let it simmer properly
The longer cook time builds richness without extra ingredients. - Balance the texture
Adding pasta makes it thicker and more filling. Skipping it keeps it lighter. - Finish with olive oil
That final drizzle makes a noticeable difference. - Variations to try
- Add pancetta at the beginning for more depth
- Use only cannellini beans for a softer texture
- Blend a small portion for a creamier soup
- Add extra greens like spinach or escarole
FAQs
Yes, it tastes even better the next day.
Yes, just freeze without the pasta for best texture.
Spinach or Swiss chard both work well.
No, but it adds a lot of flavor. If you have it, use it.
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
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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
- ¼ teaspoon red pepper flakes or more to taste
- 1 teaspoon finely chopped fresh rosemary
- 1 can chopped tomatoes I used 14 ½ 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
- ½ 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
- ½ cup grated Parmigiano Reggiano cheese
- ½ 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 ½ cup grated parmesan cheese and ½ 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Wonderful and very cozy soup. I could eat a bowl of bean soup even in the summer months! Crostini were perfect to dip inside!
Your blog about Italian bean soup is really awesome. I love this recipe very much.I will definitely try this recipe. I like Italian culture, tradition, italian food etc . Last summer I have visited Italy as well as I have visited Italian restaurant. I have enjoyed Italian food very much.
I'm a people watcher too and thanks to me so is my husband. In our old apartment we hade huge glass panes thatoverlooked the main street of Nantes and we'd spend hours watching people and wonder what their life was like.
This is a fabulous soup, perfect, warming comfort food and those crostini jazz it up so! Beautiful recipe and one I will try!
This has got to be one of my favorite soups ever. I will have to add this version to the list to try this winter. 🙂
This post reminded me of why I love you and your blog so much. You are such an amazing wife and mother...and I know your kids already have fabulous taste. Quality over quantity is such an important lesson for us to learn in this culture. It is wonderful that you are giving your children the opportunity to taste and see and experience the really good stuff. And I am a people watcher too. There is nothing better than sitting outside for an afternoon. I try to imagine these different lives, and I leave with a deeper understanding for those around me. Thanks for sharing sweet heart. And oh yes...the soup looks great!
We take a lot of pride in teach ing kiddos about food too. I figure its a gift they will appreciate their whole lives. I KNOW my two would love this!
Funny, just reading your post and then the comment above, my dad's family is from Calabria, Coscenza to be precise. Small world. I laughed when you said your kids say schiffo:)
Your soup and bread sounds amazing. Definitely something to warm the body and soul.
I love your outlook on life. I love people watching too. I could sit on a bench in a public place for hours and just watch people.
OMG Lora - my mother's family is from Calabria!! How weird is that? Yours is the first Italian family I've come across from Calabria - most know the region but none have come from there - wow! Isn't kale the best thing ever in soup? Parm, bread - heaven. (((hugs)))
I love Zuppa di Fagioli! I love your attitude towards life and really enjoyed this post with it's look at how you see things! Thank you for the recipe!
i have this recipe bookmarked:)thank you for sharing this. it looks so yummy!
I just made this soup last night for dinner! I love how you use kale in your recipe. It makes it look prettier and is healthier. Thanks for sharing and I'll definitely have to use kale next time!
Many bloggers who live in the northern hemisphere are posting heartwarming soup recipes now because of the change in weather. But I who live in the tropics would want to try out this bean soup of yours too because it truly looks lovely! Glad you're teaching your kids about good food from an early age, they will be amazing gourmands when they grow up!
Just returned from an Italian holiday and we were looking for a recipe for this! Saved and will be made soon!
What a beautiful post ... eat, drink, and be merry with the people you love ! Wonderfully satisfying soup and bread!