This classic Zuppa di Fagioli is the ultimate comfort food, blending tender white beans with smoky ham and al dente spaghetti in a savory, aromatic broth. The combination of garlic, celery, and onion creates a deep flavor base that simmers for hours, allowing the beans to become incredibly creamy while infusing the soup with rich Italian herbs and spices. Its a humble yet satisfying meal that feels like a warm hug in a bowl. Perfect for weeknight dinners or meal prep, this dish is versatile enough to be served as a light lunch or a heavy main course. While traditional versions vary by region, this recipe balances the earthiness of the beans with the saltiness of the ham and the comforting texture of the pasta. Its simple to make from scratch but delivers restaurant-quality depth of flavor that will have your family coming back for seconds.
Zuppa Di Fagioli Con La Pasta
Description
This classic Zuppa di Fagioli is the ultimate comfort food, blending tender white beans with smoky ham and al dente spaghetti in a savory, aromatic broth. The combination of garlic, celery, and onion creates a deep flavor base that simmers for hours, allowing the beans to become incredibly creamy while infusing the soup with rich Italian herbs and spices. Its a humble yet satisfying meal that feels like a warm hug in a bowl. Perfect for weeknight dinners or meal prep, this dish is versatile enough to be served as a light lunch or a heavy main course. While traditional versions vary by region, this recipe balances the earthiness of the beans with the saltiness of the ham and the comforting texture of the pasta. Its simple to make from scratch but delivers restaurant-quality depth of flavor that will have your family coming back for seconds.Ingredients
Directions
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Rinse the dry white beans thoroughly and place them in a large pot with 3.5 quarts of water.
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Bring the water and beans to a boil over high heat.
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Once boiling, remove the pot from heat and let the beans stand for 1 hour.
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Return the pot to medium heat and add the olive oil, cubed ham, chopped onion, minced celery, minced garlic, salt, and pepper.
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Simmer the soup uncovered for approximately 3 hours, or until the beans are tender.
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Add the broken spaghetti to the pot and continue simmering for 10 to 15 minutes until the pasta is tender but still al dente.
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Ladle the hot soup into bowls and top generously with grated Parmesan cheese.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 147.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 31.8g11%
- Dietary Fiber 0.5g2%
- Sugars 0.0g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list mentioned "Dry white beans (Great" which has been corrected to "Northern or Navy" beans based on the context provided in the directions.
For a vegan version, omit the ham and Parmesan cheese. Use vegetable broth instead of water for more flavor, and add nutritional yeast or a vegan parmesan alternative for topping.
If using canned beans instead of dry, skip the soaking and initial boiling steps. Add the drained and rinsed canned beans along with the vegetables and simmer for only 20-30 minutes to heat through before adding the pasta.
The soup will thicken as it sits. If reheating leftovers, add a splash of water or broth to reach your desired consistency.
You can substitute the spaghetti with ditalini, small shells, or elbow macaroni for a traditional pasta e fagioli texture.
