International Cooking School Vacations: Zuppa di fagioli (White Bean Soup with Bacon)
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Zuppa di fagioli (White Bean Soup with Bacon)

September 2006

Zuppa di fagioli (White Bean Soup with Bacon)
Enjoy a wonderful fall recipe from Chef Claudio, one of our favorite chefs and your culinary guide for
A Classic Tuscan Table with Chef Claudio.


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


Wash 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).

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

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

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

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

Serves 4.