This flavorful White Bean Soup, served with fresh bread, provides a simple, hearty meal. The recipe serves 4-6 people. If you’re cooking for one or two people, it’s still worth making a full recipe as it is easy to heat up the next day as an encore performance either as a meal itself or as a soup course to accompany a protein, a salad or a panini.
OF NOTE: This soup is best made with dried white beans. Beans are abundant in Tuscany and are budget friendly. Canned beans can be used as an option, but with a little forethought dried fagioli are just as easy.
When using dry beans, allow time for soaking. Soaking overnight is a simple solution, but if you forgot to put the beans in water before going to bed, just immerse them first thing in the morning with the knowledge that you’ll have beans ‘ready to go’ when you return home late afternoon/early evening. The soup does require nearly two hours of cooking; plan accordingly.
This version of White Bean Soup can be prepared with or without chicken.
This recipe from The Ultimate Italian Cookbook: Over 200 authentic recipes from all over Italy, step-by-step by Carla Capalbo
White Bean Soup
Minestrone di Fagioli
1 1/2 C dried cannellini or other white beans
1 bay leaf
olive oil (up to 5 tbsp)
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
3 medium tomatoes, peeled and finely chopped (Roma, Plum or a large handful of Grape/Cherry)
2 cloves garlic, finely chopped
thyme, 1 tsp fresh or 1/2 tsp dried
3 1/2 C boiling water
salt and pepper, to taste
1 or 2 boneless, skinless chicken breasts or leftover chicken
1. Pick over the beans carefully, discarding any stones or other particles. Soak the beans in a large bowl of cold water overnight.
Drain. [do this the night before]
2. Place beans in a large saucepan of water, bring to a boil, and cook for 20 minutes. Drain. Return the beans to the pan, cover with cold water, and bring to a boil again. Add the bay leaf and cook until the beans are tender, about 1-2 hours. Drain again. Remove the bay leaf.
3. Puree about three quarters of the beans in a food processor or pass through a food mill, adding a little water if they have dried out during cooking.
4. Heat the oil in a large saucepan. Stir in the onion, and cook until it softens, about 5 minutes. Add the carrot and celery, cook 5 minutes more.
5. Stir in the tomatoes, garlic and thyme. Cook for 6-8 minutes more, stirring often.
6. If using raw chicken, add the chicken and cook for an additional 15 minutes or until the chicken is cooked completely through.
7. Pour in the boiling water. Stir in the beans and the bean puree. Season with salt and pepper. Simmer for 10-15 minutes.
SERVING NOTES: Pasta may be added, too. Add dry shaped pasta at the time of the boiling water, or leftover after about 5 minutes of simmering.
~Buon appetito!
