Zuppa di Fagioli
A comforting Tuscan classic, this fagioli soup features tender cannellini beans, aromatic vegetables, and fresh herbs. Finished with a drizzle of Viola Tradizione extra virgin olive oil, it’s earthy, warming, and perfectly suited for a cozy autumn or winter meal.
Serves 4
INGREDIENTS
250 g dried fagioli (or 2 × 400 g cans, drained and rinsed)
4 tbsp Viola Tradizione extra virgin olive oil (half for cooking and half for finishing)
120 g yellow onion, finely diced
80 g carrot, finely diced
80 g celery, finely diced
10 g garlic, minced (about 2 cloves)
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1.2 L vegetable stock (or water)
80 g cavolo nero, torn
Flaked sea salt and freshly cracked black pepper to taste
METHOD
If using dried beans, soak them overnight, then drain and rinse. Simmer in fresh water until tender, about 45–60 minutes. Drain and set aside.
In a large pot, warm 30 g Viola Tradizione extra virgin olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté until softened and fragrant, about 5–6 minutes.
Add the beans, rosemary, thyme, bay leaf, and stock. Bring to a boil, then reduce heat and simmer for 30 minutes, allowing flavours to marry. Remove the bay leaf and herb sprigs. Add the cavolo nero and cook for 5 minutes. Season with salt and pepper to taste.
Serve hot, drizzled generously with extra virgin olive oil. This final touch adds a rustic, peppery brightness that cuts through the hearty beans and greens, giving the soup a Tuscan soul and a silky finish. Serve with toasted Tuscan bread on the side, if desired.