Minestra di Fagiolina del Trasimeno
A light Umbrian broth of delicate Lake Trasimeno cowpeas simmered with tomato, herbs, and garlic, served over toasted country bread.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Heavy terracotta pot or saucepan
- •Wooden spoon
- •Ladle
- •Chef's knife
- •Bread toaster or grill pan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 11 g
- carbs
- 48 g
- fibre
- 9 g
- protein
- 14 g
- calories
- 340 kcal
Instructions
- 1
Rinse the fagiolina thoroughly under cold running water in a fine colander.
- 2
Warm half of the olive oil in a heavy pot over medium-low heat.
- 3
Add the crushed garlic, sage sprigs, and rosemary sprig to the oil.
- 4
Sauté gently for two minutes until fragrant without letting the garlic brown.
- 5
Stir in the chopped tomatoes and cook for five minutes until softened.
- 6
Add the rinsed fagiolina and stir to coat in the aromatic tomato base.
- 7
Pour in the water and bring the pot to a gentle boil.
- 8
Reduce the heat to low, cover partially, and simmer gently for 40 minutes.
- 9
Stir in the salt and black pepper once the beans are completely tender.
- 10
Place one slice of toasted bread in the bottom of each warm bowl.
- 11
Ladle the hot soup and tender beans generously over the bread.
- 12
Drizzle each portion with the remaining raw extra-virgin olive oil and serve.
Chef's tips
True Fagiolina del Trasimeno has extremely tender skins and must never be pre-soaked, as soaking makes the skins split. Always add salt only in the final minutes of cooking to keep the legumes soft. A finishing drizzle of peppery Umbrian olive oil is essential to highlight the earthy sweetness of the broth.
Ingredient substitutions
- Fagiolina del Trasimeno → small dried black-eyed peas or cowpeas, although their cooking time may increase slightly
- rustic Umbrian bread → crusty country sourdough or plain Italian pane casereccio
Storage
Keep the soup in an airtight container in the refrigerator for up to three days, storing bread separately.
Reheating
Warm gently in a saucepan over medium-low heat, adding a splash of water if the broth has reduced.
Common mistakes to avoid
- •Soaking the fagiolina overnight, which ruins their delicate texture and turns them mushy
- •Boiling the soup vigorously rather than maintaining a gentle simmer
- •Salting the broth at the start, which hardens the bean skins
Serving suggestions
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