fagioli soup recipe

Written BySheba G Updated On
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The Best fagioli soup recipe

Fagioli soup has been a staple in my kitchen for years—not just because it’s comforting, but because it’s simple enough to whip up on busy weeknights while still feeling like a special meal. There’s something about the rich, hearty texture of beans and tomatoes that makes it feel like a hug in a bowl, especially when the weather turns cold. My kids grew up eating it regularly, and honestly? They still ask for it as often as they did when they were little. It’s the kind of dish that feels like a hug in a bowl, especially when the weather turns cold.

I love that it’s packed with fiber and plant-based protein, making it a great way to keep everyone full without feeling heavy. It’s also budget-friendly—beans are one of the most affordable staples, and you can stretch it with whatever veggies or herbs you have on hand. Plus, it’s naturally gluten-free, which makes it a go-to for anyone watching their carb intake. Whether it’s a simple weeknight dinner or a cozy meal for a family gathering, fagioli soup never disappoints. It’s the kind of recipe that feels like a warm embrace, and honestly, that’s what matters most.

Classic Fagioli Soup

Classic Fagioli Soup

4.9 from 1851 votes

A hearty, comforting soup made with kidney beans, tomatoes, and aromatic herbs. Perfect for a cozy meal.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Base
  • 1 lb dried kidney beans (soaked overnight)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
For the Sauce
  • 2 cans (15 oz each) crushed tomatoes
  • 1 cup tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
For Topping
  • 2 tbsp olive oil
  • 1 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese (optional)

👨‍🍳Directions

  1. 1
    Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  2. 2
    Pour in the vegetable broth and bring to a boil. Add the beans, crushed tomatoes, tomato paste, oregano, basil, and bay leaf. Reduce heat to low, cover, and simmer for 30 minutes.
  3. 3
    Remove the bay leaf. Stir in the parsley and simmer for another 10 minutes. Adjust seasoning with salt and pepper if needed.
  4. 4
    Taste and add more herbs or a pinch of sugar if desired. Serve hot with grated Parmesan.

🔧Equipment

  • Large pot
  • Wooden spoon
  • Fine-mesh strainer

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14💛Saturated Fat: 5❤️Cholesterol: 25🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 12🍬Sugars: 10🥩Protein: 22

📝Notes

For extra richness, stir in a splash of heavy cream at the end. If using canned beans, skip soaking.

Watch Video Of How Classic Fagioli Soup Works

This fagioli soup is a simple yet hearty way to bring everyone together, whether it’s a quiet weeknight meal or a cozy gathering with family. It’s the kind of dish that feels comforting no matter the occasion—no fuss, just flavor—and it always leaves room for extra bread or a side salad to round out the meal. Plus, it’s easy to double up if you’re serving a crowd, so you won’t have to worry about running out.

❓ Frequently Asked Questions About Fagioli Soup

1. What is the best way to prepare the beans for this fagioli soup?

Soak dried fagioli beans overnight in cold water to plump them up. Drain and rinse before cooking to remove excess starch. If you’re short on time, use a pressure cooker or Instant Pot to reduce prep time by about 30 minutes.

2. Can I substitute canned beans for dried in this recipe?

Yes, but adjust the cooking time. Use 2 cans (15 oz each) of rinsed, drained fagioli beans and reduce the total cooking time by roughly 15 minutes. Canned beans may also contain added salt or preservatives, so taste for seasoning before serving.

3. Why does the recipe call for a splash of red wine in the broth?

The wine adds depth of flavor by tenderizing the beans and enriching the broth. Skip it if you prefer a simpler taste, but expect a more robust, savory result. Use a dry red wine like Chianti or Cabernet Sauvignon for the best results.

4. How do I know when the soup is ready if I don’t have a thermometer?

The soup is done when the beans are fork-tender and the broth has thickened slightly. Stir in a spoonful of pasta or bread to check—if it absorbs moisture and softens quickly, it’s ready. The edges of the beans should pull away from the pot’s sides easily.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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