Italian Zuppa di Fagioli Borlotti Italy
Tuscan borlotti bean soup with rosemary, pancetta, and crusty bread — deeply satisfying peasant dish with 22g protein per bowl.
📅February 18, 2026
10mPrep
40mCook
4Servings
⭐ 4.7Rating
🍝Nutrition Facts (per serving)
Protein 27%Fat 28%Carbs 45%
310kcalCalories
22gProtein
10gFat
36gCarbs
10gFiber
Ingredients
- 800 gcanned borlotti beans drained
- 80 gpancetta diced
- 1 wholeonion diced
- 2 wholecelery stalks diced
- 2 wholerosemary sprig
- 800 mlvegetable stock
- 25 mlextra virgin olive oil
Instructions
- Fry pancetta in oil until crisp; add onion and celery.
- Add beans, rosemary, stock; simmer 25 min.
- Mash one-third of beans; stir back in for creaminess.
- Season; drizzle extra olive oil; serve with grilled bread.
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