Zuppa di Fagioli e Ragù (Cannellini Bean and Ragu Soup)
A thick Tuscan style soup of cannellini beans, cavolo nero and ragu, with a rosemary scent. Hearty, filling and gluten free.
Made with Slow cooked ragu and Soffritto and Homemade beef stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £3.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Add your ready made soffritto (see the base recipe) and cook for 5 minutes, stirring, until it is soft and fragrant.
5 min - 2
Add the rosemary, ragu (see the base recipe) and beef stock (see the base recipe). Bring to a simmer and cook for 10 minutes.
10 min - 3
Tip in the beans. Mash about a third of them against the side of the pan with a spoon to thicken the soup. Simmer for 10 minutes.
10 min - 4
Add the cavolo nero and cook for 8 to 10 minutes, until tender and dark green.
9 min - 5
Remove the rosemary sprig. Taste and add salt and black pepper.
- 6
Ladle into warm bowls and drizzle with a little extra olive oil. Check it is steaming hot all the way through before serving.
Tips
- Mashing a few beans into the soup thickens it naturally without flour or cream.
- Cavolo nero holds its texture well. Savoy cabbage or kale work if you cannot find it.
- A spoonful of tomato purée added with the soffritto gives a deeper, redder soup.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days. Freeze in portions for up to 3 months. Reheat until steaming hot all the way through, once only. The soup thickens, so add a splash of water.
Questions
Can I use dried beans?
Yes. Soak 250 g dried cannellini overnight, drain and boil hard for 10 minutes, then simmer for 45 to 60 minutes until soft before adding them to the soup. Never use undercooked kidney type beans.
Is it gluten free and dairy free?
Yes, as written. It uses homemade gluten free stock, gluten free ragu and no cheese or cream. Check labels on any bought stock or tinned beans.
Can I make it vegetarian?
Not with this ragu, which contains beef, pork and pancetta. For a meat free soup, use a vegetable stock, a tin of tomatoes and extra beans instead.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.