Bean and Macaroni Soup (Zuppa Di Fagioli Fiorentina)

bean and macaroni soup

Bean and Macaroni Soup (Zuppa Di Fagioli Fiorentina)

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Servings: 6
Calories: 495


  • 10 oz Dried white haricot dried white beans, soaked overnight in cold water and drained
  • 4 oz Large macaroni broken into 10 cm (4 in) pieces
  • 1 lb Bacon chopped into 2 1/2 cm (1 in) pieces
  • 1 Large onion grated
  • 1 Large garlic clove crushed
  • 4 Medium tomatoes quartered
  • 3 pints Vegetable stock
  • 1 Bouquet garni
  • Salt and pepper to taste
  • 2 oz Button mushrooms finely chopped
  • 2 Tbs Finely chopped parsley


  • Put all the ingredients, except the parsley, into a large saucepan and bring to the boil, stirring frequently.
  • Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are cooked through.
  • Taste the soup and adjust the seasoning if necessary.
  • Transfer to a warmed tureen, sprinkle over the parsley and serve at once.
Calories: 495 kcal
Carbohydrates: 37 g
Protein: 18 g
Fat: 31g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 50 mg
Sodium: 1459 mg
Potassium: 753 mg
Fiber: 6 g
Sugar: 6 g
Vitamin A: 1516 IU
Vitamin C: 16 mg
Calcium: 112 mg
Iron: 5 mg
Dishes Soups
Cuisine Italian
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