Legendary Dishes | Zuppa di Fasogli (aromatic bean and bread soup)

ITALY

The basic version of this soup contains cannelini beans and a liquid flavoured with celery and seasonings plus bread.

In Sezze they accompany this soup with side dishes of olives, onions and radishes.

  • 1.5 litres water
  • 500 g stale bread, cut into four thick slices
  • 500 g cannelini beans / pinto beans, soaked, boiled, drained
  • 250 g tomatoes (optional)
  • 2 stalks celery, diced small
  • 5 garlic cloves (optional)
  • 30 ml olive oil + 15 ml olive oil
  • 5 g black pepper
  • 5 g salt
  • 1 sprig rosemary (optional)

Option 1

Sauté garlic and rosemary in the oil with the celery, add the beans, coat in the mixture, then add the tomatoes, and the water, season.

Cook over a low heat for an hour.

Place a slice of bread in each bowl, pour soup over the bread until it is covered and beginning to absorb the liquid.

Drizzle some oil into the soup.

Option 2

Sauté celery in the oil, add the beans, coat in the mixture, then add the water, season.

Cook over a low heat for an hour.

Place a slice of bread in each bowl, pour soup over the bread until it is covered and beginning to absorb the liquid.

Drizzle some oil into the soup.