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.
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.
Oh that looks so delicious and hearty. That would warm me right up!!
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 🙂
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!
Your soup looks wonderful...but that bread!!!! YUM.
Nice reminder that we never know the internal struggles of everyone we cross...you are wise.
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.
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!
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:)
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 🙂
That is one delicious soup, and bread..yum! I will dream about this tonight!:))
Wow, not only a fantastic recipe and post, but your photos are mouth watering! Bravo!
Great recipe and wonderful story, thanks for sharing 🙂
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. 🙂
Your crostini look so tempting, and this soup is amazing! Love that you have rosemary here 🙂
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. 🙂
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 🙂
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 🙂
I would love a bowl of that soup right now - yum! And that bread...wooohooo...delicious!
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.
soup looks so yum ,gonna try this soon,.