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Rustic Bean Soups

Minestre e Fagioli

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

In a traditional Italian meal, soups are eaten as a primo. But soups are some of the most ancient and versatile of kitchen preparations and can stand alone as a meal. Thickened with beans, bread, rice, grains, and vegetables, or embellished with pasta, gnocchi, cheese, or meat, soups have offered Italians practical and inexpensive nourishment for centuries.

Soups may be categorized by main ingredient, by primary technique, and by region. In this chapter we address an important category of rustic soups based on legumes. Their natures change depending on region, to accommodate the native ingredients. Legumes have traditionally been particularly vital to the cuisines of central Italy, and in the area around Venice, where excellent varieties (some IGP designated) are grown. But bean soups are found all over Italy.

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