Zuppa di Fagioli (Italian Bean Soup) Recipe

This Zuppa di Fagioli-Italian Bean Soup is easy to make and full of warm Italian flavors. Gluten-free and freezes well, so you can always have your favorite soup!

Ingredient

– SOUP – 5 tablespoons extra-virgin olive oil – 3 garlic – 1 small onion – 4 carrot – 3 celery stalk – 1/4 teaspoon red pepper flake – 1 teaspoon finely chopped fresh rosemary – 1 can chopped tomatoe – 2 15 oz. cans cannelini beans  – 2 15 oz. cans red kidney bean – 2 bay leave – 1 piece Parmeggiano Reggiano rind – salt to taste – 1 tablespoon vegetable base – 1/2 cup grated Parmigiano Reggiano – 1 bunch kale stems and ribs discarded – if you are adding pasta – Freshly ground pepper

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1

Heat 3 tablespoons olive oil in a large pot on medium. Add garlic, onion, carrots, celery, and red pepper flakes; cook 2 minutes. Add tomatoes and cook 2 minutes more; salt.

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2

Add 3 quarts water, bay leaves, and Parmigiano Reggiano rind. The soup will be fine without the cheese rind! No worries! Cover and boil, then lower heat to low and simmer for 45 minutes with pot partially covered.

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3

Uncover the pot and heat to medium.  Simmer the beans for 15 minutes.  Add pasta and kale to the soup now. Instead of pasta, add kale and stir occasionally until tender (7-10 minutes).

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4

Remove bay leaves and cheese rind. Add grated Parmigiano Reggiano and olive oil to bowls of soup. Salt and pepper to taste.

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5

For The Crostini The loaf should be cut in half and crosswise. Dress bread with olive oil and chopped garlic.

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6

I didn't measure olive oil. Olive oil should coat the bread, not soak it. Sprinkle 1/2 cup grated Parmesan and 1/2 cup shredded Gouda.

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7

Broil on top rack for 3-5 minutes. Watch it closely because it will be ready quickly.

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also see

also see

Gingerbread Cake with Lemon Hard Sauce Recipe