This Italian bean soup, known as Zuppa di Fagioli, is Tuscan comfort food at its finest. With just a handful of simple ingredients - creamy cannellini beans, savory pancetta, aromatic rosemary, and good olive oil - it creates a soup that's far more delicious than the sum of its parts. This is the kind of rustic, nourishing dish Italian grandmothers have been making for generations.
What makes Italian cooking special is its emphasis on quality ingredients prepared simply. This soup embodies that philosophy. There's nowhere for mediocre ingredients to hide, so use the best olive oil you can afford, fresh rosemary, and real Parmesan cheese. The result is transformative.
The Tuscan Tradition
Bean soups are a cornerstone of Tuscan cuisine, where they've been feeding families for centuries. The region's love affair with beans - particularly cannellini - earned Tuscans the nickname "mangiafagioli" (bean eaters). This soup represents cucina povera (peasant cooking) at its best: inexpensive ingredients elevated through technique and care.
Building Layers of Flavor
Italian cooking builds flavor in stages:
- Soffritto - The aromatic base of onion, carrot, and celery cooked slowly in olive oil
- Pancetta - Renders fat and adds meaty depth without overpowering
- Parmesan rind - A secret weapon that infuses the broth with umami
- Fresh rosemary - Adds piney, earthy notes that complement beans perfectly
- Finishing oil - A generous drizzle of your best olive oil ties everything together
The Parmesan Rind Trick
If you're not saving your Parmesan rinds, start now. These flavor powerhouses are Italian cooks' secret weapon. As the rind simmers, it releases salty, savory goodness into your soup. It won't fully melt but becomes soft and can be eaten or discarded. Many Italian delis sell rinds specifically for cooking.
Achieving the Right Texture
Italian bean soup should be thick and hearty, not watery. Traditional methods include:
- Mashing some beans against the side of the pot with a wooden spoon
- Removing 1-2 cups of soup, blending, and stirring back in
- Adding a slice of stale bread to the pot while simmering
Serving Authentically
For the true Tuscan experience:
- Toast slices of crusty bread and rub with raw garlic (fettunta)
- Place the bread in the bottom of each bowl
- Ladle hot soup over the bread
- Drizzle generously with your best extra virgin olive oil
- Top with freshly grated Parmigiano-Reggiano
Italian Bean Soup
Classic Tuscan Zuppa di Fagioli with cannellini beans, pancetta, and fresh rosemary.
Nutrition per serving
Ingredients
Instructions
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Cook the pancetta. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced pancetta and cook, stirring occasionally, until crispy and golden, about 5 minutes.
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Build the soffritto. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 8 minutes.
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Add aromatics. Stir in garlic and rosemary sprigs. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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Simmer the soup. Add cannellini beans, diced tomatoes, broth, and Parmesan rind if using. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
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Thicken and finish. Remove rosemary sprigs and Parmesan rind. Using a wooden spoon, mash about one-third of the beans against the side of the pot to thicken the soup. Season with salt and pepper to taste.
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Serve. Ladle into warm bowls. Drizzle each serving generously with your best extra virgin olive oil and top with freshly grated Parmigiano-Reggiano.
Recipe Notes
- Parmesan rind: Save rinds from finished wedges and freeze them for soups.
- Vegetarian: Omit pancetta, use vegetable broth, add extra olive oil.
- Storage: Refrigerate up to 5 days. The soup thickens as it sits.
- Serving: Toast bread, rub with garlic, and place in bowl before adding soup.
Frequently Asked Questions
What beans are traditional for Italian bean soup?
Cannellini beans (white kidney beans) are the most traditional choice for Tuscan bean soup. They have a creamy texture and mild flavor that's perfect for this dish. Borlotti (cranberry) beans are another authentic option with a slightly nuttier flavor.
Why add a Parmesan rind to the soup?
The Parmesan rind adds incredible depth and umami to the broth as it simmers. It doesn't melt completely but releases flavor into the soup. This is a traditional Italian technique for enriching soups and stews. Save your rinds in the freezer for this purpose.
Can I substitute the pancetta?
Yes, you can use bacon (though it's smokier), guanciale, or prosciutto ends. For vegetarian, omit the pancetta and add a splash of soy sauce or miso paste for umami depth. Use vegetable broth as well.
How do I make this soup thicker?
Italian cooks typically mash about one-third of the beans against the side of the pot with a wooden spoon. This releases starches and naturally thickens the broth. You can also blend a portion of the soup and stir it back in.
What's the best bread to serve with Italian bean soup?
Crusty Italian bread like ciabatta or Tuscan pane is perfect. For an authentic Tuscan touch, toast the bread and rub with garlic before placing in the bottom of the bowl - this is called fettunta. The soup-soaked bread is incredible.
