Zuppa di Fagioli (White Bean Soup with Bacon)

June 25, 2020  |  By Peg Kern
Filed Under

Zuppa di Fagioli (White Bean Soup with Bacon)

A Tuscan vineyard on a food and wine tour of ItalyEnjoy a wonderful fall recipe from Tuscany. Tuscany is known for hearty dishes, many of them soups. From a classic Ribollita and Pappa al Pomodoro to different vegetable soups, traditional Tuscan cuisine is perfect for fall and winter. Try this classic white bean soup with some crusty Italian bread and a wonderful Tuscan red wine.

Browse all our cooking vacations in Tuscany, and learn more about traditional Tuscan dishes.

Zuppa di fagioli

Serves 4
Prep time: 10 minutes
Cook time: 90 minutes
Cook method: Simmer

Ingredients

  • 100 grams dried Northern white beans, soaked overnight
  • 2 slices salted bacon cut into pieces (pancetta)
  • ½ small chopped red onion
  • olive oil
  • 1 tbsp tomato paste
  • salt and freshly ground black pepper to taste

Check out all our cooking vacations.

Tuscan vineyard on a culinary vacation in ItalyInstructions

1. Rinse the dried beans and place directly in 1 liter of water in a soup pot and boil until the beans become a puree. (Add more boiling water if beans become dry).

2. In a separate pan, sauté the chopped onion and bacon pieces in olive oil.

3. Add the onions and bacon to the bean mixture, then add the tomato paste, salt and pepper to taste.

4. Cook for about 45 minutes over a low flame, stirring occasionally.

5. Serve warm topped with a swirl of high-quality extra-virgin olive oil.

Learn about Tuscan wines.

Chianti bottles during a cooking vacation in TuscanyTry more great Italian recipes, including: Necci (chestnut flour crepes) and Ribollita. 

See some of our favorite Tuscany culinary tours including:

Sign up to receive our newsletter, which includes travel tips, recipes, promotions, and information on our best culinary tours.

Find more photos, videos, food facts, and travel stories from The International Kitchen on Facebook, Instagram, Pinterest, Twitter, and YouTube.


Print This Page

Comments are closed.