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Butternut White Bean Soup
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4.89 from 9 votes

Vegan Soups: Zuppa di Fagioli

One of my tried and true (and well-reviewed!) vegan soups is Zuppa di Fagioli! An Italian-inspired soup, packed with hearty vegetables, beans, and savory Tuscan herbs and spices, this plant-based soup is simple to prep and will make your kitchen smell divine!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: Italian
Servings: 8 Servings
Author: Jenné Claiborne

Ingredients

  • 2 tbsp olive oil
  • 1 large leek only the yellow part sliced 1/4-inch thick (the green part removed); OR 1 diced yellow onion
  • 3 cloves garlic minced
  • 3 stalks celery diced
  • 1 pinch sea salt
  • 1 26-28 oz box or can San Marzano diced tomatoes
  • 2 carrots diced
  • 2 cups honeynut squash or butternut squash; peeled, seeded, and cubed 1/2-inch thick
  • 2 cups fingerling potatoes or Yukon gold potatoes; cubed 1/2-inch thick
  • 1 14 oz can cannellini beans or 2 cups freshly cooked
  • 1 cup cooked green lentils or red lentils
  • 6-8 cups vegetable stock or 2 vegetable bouillon cubes + 6-8 cups of water
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 2 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tbsp fennel seeds
  • 1 tsp dried chili flakes + more for serving
  • 1 tsp black pepper
  • 1/2 bunch kale chopped, about 4 cups raw (optional)
  • 1 loaf Italian bread such as ciabatta; sliced and toasted to serve

Instructions

  • Heat 2 tablespoons of olive oil in a large heavy-bottomed pot (such as an enameled cast iron pot) over medium heat.
  • Add the leek, garlic, celery, and a pinch of sea salt. Sauté the vegetables for 3-5 minutes, stirring frequently, until they begin to soften.
  • Pour in the diced tomatoes, carrots, squash, potatoes, beans, and lentils. Stir well and bring the mixture to a simmer for 2 minutes.
  • Add the vegetable stock (or the bouillon and water), dried bay leaf, rosemary, basil, thyme, fennel seeds, and chili flakes and stir well. If you like a brothier soup, add more liquid. Increase the heat to medium-high and bring to a boil.
  • Reduce the heat to low and let the soup come to a light simmer. Cook for 30 minutes with the lid ajar until the carrots and potatoes are tender. If using kale, stir it in during the last 5 minutes of cooking.
  • Season the soup with the black pepper and season to taste with salt. If desired, remove the rosemary and bay leaf, or be careful to avoid them when serving.
  • Serve the soup with a thick slice of toasted bread, a drizzle of olive oil, or a sprinkle of red chili flakes. Enjoy hot!

Notes

Storage Directions:
  • Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days.
  • Freezing: Once the soup has cooled to room temperature, it can be transferred to a freezer-safe container and frozen for up to 3 months. Defrost it overnight in the refrigerator before reheating. 
  • Reheating: Warm zuppa di fagioli in a saucepan over low heat for 5-10 minutes, stirring occasionally, or in the microwave on gentle heat until hot. 

Nutrition

Calories: 475kcal | Carbohydrates: 57g | Protein: 10g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Sodium: 1100mg | Potassium: 863mg | Fiber: 9g | Sugar: 24g | Vitamin A: 7911IU | Vitamin C: 35mg | Calcium: 113mg | Iron: 5mg