Zuppa di Fagioli Fiorentina

This soup is almost a meal in itself. Thick and nourishing and simple to prepare, Zuppa di Fagioli Fiorentina (zoo-pah dee faj-ee-oh-lee f’yor-chn-tee-nah) is traditionally served with a bozel of grated Parmesan cheese to sprinkle over the soup as desired. For a delicious extra touch pour

2 tablespoons of dry sherry into each serving.


10 oz. dried white haricot beans, soaked overnight and drained

4 oz. large macaroni, broken INTO 4-inch pieces

1 lb. bacon hock, sliced INTO 1-inch cubes

1 large onion, sliced

1 large garlic clove, crushed

4 medium-sized tomatoes, quartered

3 pints vegetable stock bouquet garni, consisting of parsley sprigs,

1 thyme spray and

1 bay leaf tied together

½ teaspoon salt v teaspoon black pepper

2 oz. button mushrooms, wiped clean and finely chopped

2 tablespoons finely chopped fresh parsley

Place all the ingredients in a large sauce-pan and set the pan over high heat. Bring the liquid to the boil, stirring frequently. Reduce the heat to low and simmer the soup for H to 2 hours or until the beans are cooked.

Taste the soup and add more seasoning if necessary.

Ladle the soup into individual bowls and serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus