📝 About This Recipe
Transport yourself to the rolling hills of Tuscany with this soul-warming Zuppa di Fagioli, a quintessential Italian classic that celebrates the humble cannellini bean. This recipe transforms simple pantry staples into a rich, velvety masterpiece through the slow infusion of aromatic herbs, salty pancetta, and a parmesan rind 'liquid gold' secret. It is a hearty, nourishing embrace in a bowl, offering a creamy texture without a drop of dairy.
🥗 Ingredients
The Flavor Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality, plus more for drizzling)
- 4 ounces Pancetta (finely diced; omit for vegetarian version)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 pieces Celery Stalks (finely diced)
- 4 pieces Garlic Cloves (minced)
The Heart of the Soup
- 3 cans (15 oz each) Cannellini Beans (drained and rinsed)
- 5 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 tablespoon Tomato Paste (double concentrated)
- 1 sprig Fresh Rosemary (left whole for easy removal)
- 2 sprigs Fresh Thyme
- 1 piece Parmesan Rind (about 2-3 inches long)
- 1/2 teaspoon Red Pepper Flakes (optional for a gentle heat)
Finishing Touches
- 2 cups Lacinato Kale (Dino Kale) (stems removed, leaves chopped into ribbons)
- to taste Kosher Salt
- to taste Freshly Cracked Black Pepper
- 1 teaspoon Lemon Juice (to brighten the flavors at the end)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the 3 tablespoons of olive oil over medium heat.
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2
Add the diced pancetta and cook for 5-7 minutes until the fat has rendered and the bits are golden and crispy. Use a slotted spoon to remove half of the pancetta for garnish later, leaving the rest in the pot.
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3
Add the onion, carrots, and celery (the soffritto) to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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4
Stir in the minced garlic, red pepper flakes, and tomato paste. Cook for 2 minutes, allowing the tomato paste to darken slightly to a deep brick red—this builds the 'umami' base.
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5
Add about 1/3 of the drained cannellini beans to a small bowl and mash them thoroughly with a fork or potato masher. This is the secret to a naturally creamy soup without using cream.
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6
Add both the whole beans and the mashed beans to the pot, stirring to coat them in the aromatic oil and vegetables.
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7
Pour in the stock and add the rosemary sprig, thyme sprigs, and the Parmesan rind. Bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low and let it simmer uncovered for 25-30 minutes. This allows the flavors to meld and the Parmesan rind to soften and release its savory essence.
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9
Carefully remove the woody herb stems and the Parmesan rind (which should be soft and gooey) and discard them.
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10
Stir in the chopped kale and cook for another 5 minutes until the greens are tender and vibrant.
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11
Turn off the heat. Stir in the lemon juice and season generously with salt and black pepper. Taste and adjust seasoning as needed.
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12
Ladle the hot soup into deep bowls. Top with the reserved crispy pancetta and a final, generous drizzle of high-quality extra virgin olive oil.
💡 Chef's Tips
For the best flavor, use dried beans soaked overnight and simmered until tender, though high-quality canned beans work beautifully for a faster meal. Never skip the Parmesan rind; it provides a salty, nutty depth that cannot be replicated by salt alone. If the soup becomes too thick as it sits, simply splash in a little extra stock or water when reheating. To make this vegetarian, omit the pancetta and use a teaspoon of smoked paprika to mimic that smoky depth. Always finish with a squeeze of lemon or a dash of vinegar; the acidity cuts through the starch of the beans and makes the flavors 'pop'.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like Vermentino or a light Chianti. A side of bitter greens like an Arugula salad with a lemon vinaigrette balances the richness of the beans. Sprinkle extra freshly grated Pecorino Romano or Parmesan on top just before serving. For an extra crunch, serve with homemade polenta croutons.