Best 2 Zuppa Di Fagioli Recipes

**Zuppa di Fagioli: A Hearty and Flavorful Italian Bean Soup**

Zuppa di Fagioli, meaning "bean soup" in Italian, is a classic Italian soup that is both hearty and flavorful. It is typically made with a variety of beans, such as cannellini beans, kidney beans, and borlotti beans. Other common ingredients include onion, garlic, carrots, celery, tomatoes, and pasta. The soup is often seasoned with herbs, such as rosemary, thyme, and sage. There are many variations of Zuppa di Fagioli, but all of them share a few key characteristics: they are thick, flavorful, and packed with beans.

This article provides two delicious recipes for Zuppa di Fagioli. The first recipe is a classic version of the soup, made with a variety of beans, vegetables, and herbs. The second recipe is a vegetarian version of the soup, made with lentils instead of beans. Both recipes are easy to follow and make a great meal for a cold winter day.

Check out the recipes below so you can choose the best recipe for yourself!

ZUPPA DI ORZO E FAGIOLI (BEAN AND BARLEY SOUP)

Zuppa di Orzo e Fagioli (Bean and Barley Soup) image

A hearty and filling Italian soup packed with vegetables, pancetta, cannellini beans, and pearl barley.

Provided by Erinn

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 2h5m

Yield 4

Number Of Ingredients 12

Ingredients

½ pound pearl barley
2 tablespoons extra-virgin olive oil
2 ounces pancetta bacon, diced
¾ onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed, divided
water to cover
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 sprig fresh rosemary
2 tablespoons extra-virgin olive oil, or as desired

Steps:

Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 77.2 g, Cholesterol 5 mg, Fat 17.6 g, Fiber 19.4 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1739.1 mg, Sugar 3.3 g

ZUPPA DI FAGIOLI CON LA PASTA (ITALIAN BEAN SOUP WITH PASTA)

Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) image

Make and share this Zuppa Di Fagioli Con La Pasta (Italian Bean Soup With Pasta) recipe from Food.com.

Provided by Linda R. 2

Categories < 4 Hours

Time 3h45m

Yield 1 pot, 10-12 serving(s)

Number Of Ingredients 15

Ingredients

1 (16 ounce) bag dried great northern beans or 1 (16 ounce) bag navy beans
2 -3 smoked ham hocks or 2 -3 smoked pork shanks
1/4 lb procuitto ham (finely chopped)
6 cups chicken stock
olive oil
1 onion, chopped
3 carrots, diced
2 -3 garlic cloves, minced
1 -2 portabella mushroom, chopped
2 teaspoons thyme
1 teaspoon sage
2 teaspoons oregano
2 teaspoons basil
2 bay leaves
1 lb pasta (fusilli, gemelli, mini lasagna, rotelli)

Steps:

Sort and wash beans. Place in heavy stock pot and cover with water. Bring to a boil. Remove from heat and let stand, covered, for about an hour. Drain. Add ham hocks and water to cover. Cook until the beans are tender and meat is easy to remove from bones. (2 - 3 hours).
Drain, reserving 2 cups of liquid. Remove meat from ham bones and set meat aside.
Sauté onion, carrots, garlic, procuitto and mushrooms in olive oil until tender.
Add ham, beans, the 2 cups of reserved bean liquid and 6 cups of chicken stock. Cook several hours.
Prepare pasta according to package directions. Drain and rinse well. Add to soup. Heat through.
Serve with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 407.3, Fat 3.7, SaturatedFat 1, Cholesterol 10.2, Sodium 400.1, Carbohydrate 71, Fiber 11.5, Sugar 5.6, Protein 22.6

Tips:

Use dried beans: Dried beans are more flavorful and economical than canned beans. They do require soaking overnight, but this is a small price to pay for the superior flavor and texture.
Sauté the vegetables: Sautéing the vegetables in a little olive oil before adding them to the soup enhances their flavor and adds depth to the soup.
Use a good quality broth: The broth is the foundation of the soup, so it's important to use a good quality broth. If you don't have time to make your own, look for a low-sodium store-bought broth.
Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. Be careful not to over-season the soup, as you can always add more seasoning later.
Let the soup simmer: Simmering the soup for at least 30 minutes allows the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Serve with crusty bread or a salad: Zuppa di fagioli is a hearty soup that can be served as a main course or a side dish. Serve it with crusty bread or a salad to complete the meal.

Conclusion:

Zuppa di fagioli is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, spicy or mild, there is a zuppa di fagioli recipe out there for you. So next time you are looking for a comforting and delicious soup, give zuppa di fagioli a try. You won't be disappointed.

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