Fagioli Soup

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Fagioli Soup (a.k.a bean soup), is a hearty and healthy bean broth, rich in flavor and extremely adaptable that is perfect for a warm winter meal on cold days!

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 1 5

Soaking Time 10

Total Time 1 40

Servings

Calories 334kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

1 pound dried Great Northern Beans or white cannellini beans
Salt and black pepper to taste
3 tbsp Olive oil divided
3 cloves garlic peeled and minced
1 pound red cherry tomatoes cut in half
3 leaves fresh basil shredded

Instructions

Soak a pound of beans overnight in a large bowl with enough water to cover them.
When ready to make the soup, drain the beans and discard the water in which they were soaked.
Place the beans in a large pot and cover them completely with fresh water (about 6 cups). Cover the pot and set the heat to medium-high to bring the water to a boil. Once boiling, reduce the heat to medium-low or low to maintain a steady simmer.
Partially cover the pot and cook for about 45 minutes or until soft. Skim off any foam that appears. Check the beans occasionally and add a little fresh water if too much boils away (I ended up adding about 1 cup at a time, 3 separate times). The beans should stay covered with water.
When about 45 minutes have passed and the beans have begun to soften, season well with ½ tsp salt and ¼ tsp pepper. Continue to gently cook the beans and further soften them while preparing the tomatoes.
Coat the bottom of a large sauté pan with 1 tbsp olive oil and heat over medium heat. Add 3 cloves garlic and sauté for about 1 minute, or until the garlic releases its aroma, but does not brown.
Toss in the pound of cherry tomatoes and season with ¼ tsp salt and ⅛ tsp black pepper. Cover the pan, reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally. At the end of simmer time, stir in fresh basil.
Pour the tomatoes and their juices into the beans. Add an additional 2 tablespoons of olive oil into the soup for a richer texture. Stir well and let the soup gently simmer for 5 minutes. Season with more salt and pepper to taste.
Turn off the heat, and let it rest on the stove for a couple of minutes, covered, to thicken a little.

Notes

This recipe comes from my friend Mariska Ramondino from Mychefsapron, and I am so happy to share with you a classic yet versatile Italian recipe from her kitchen with you!

Dried White Cannellini Beans or Great Northern Beans: Cannellini Beans are more popular in Italy, but in US grocery stores it is easier to find dried Great Northern Beans. Either will work. It’s best to use dried beans rather than canned. As they cook they add a great richness to the broth.
Garlic: Use fresh garlic cloves! This adds to the taste so much.
Small Red Cherry Tomatoes: I prefer these over grape tomatoes as they are much sweeter.
Fresh Basil: Cut into strips.
You can make this soup with canned beans, if you want to make it a little quicker, but the flavor of freshly cooked beans really does make a difference. You could also cook your beans in an instant pot or crock pot to achieve the same flavor with less effort.
If you do decide to add pasta, be aware that the texture of the pasta will change if the soup is saved for leftovers. It may be a good idea to add pasta just to each individual bowl so you can ensure you are getting the texture you want and you can reheat leftovers without any compromises!

Nutrition