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Fagioli Soup

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!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
10 hrs
Total Time
1 hr 40 mins
Servings: 6
Calories: 334 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. Soak a pound of beans overnight in a large bowl with enough water to cover them.
  2. When ready to make the soup, drain the beans and discard the water in which they were soaked.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!
  • Copyright The Foreign Fork. For educational or personal use only.
  • 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 Information

Serving 1serving Calories 334kcal (17%) Carbohydrates 51g (17%) Protein 17g (34%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 19mg (1%) Potassium 1220mg (35%) Fiber 16g (64%) Sugar 4g (8%) Vitamin A 383IU (8%) Vitamin C 22mg (24%) Calcium 144mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 334

% Daily Value*

Serving 1serving
Calories 334kcal 17%
Carbohydrates 51g 17%
Protein 17g 34%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 19mg 1%
Potassium 1220mg 26%
Fiber 16g 64%
Sugar 4g 8%
Vitamin A 383IU 8%
Vitamin C 22mg 24%
Calcium 144mg 14%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.