Chardonnay Herb Fagioli Soup W/Chili Chive Crouton

Jennifer Darden


Many chefs have a version of a Fagioli soup. Here's my savory rendition with fresh herbs, white wine, homemade chicken stock, and topped off with fresh baked chili chive croutons.

Plus, a wine taste test...It's Zin, versus a red blend and chardonnay. Visit my blog to see which one is perfect pairing for this soup! And to see how to make these crunchy homemade croutons! Forget the crackers :)

★★★★★ 1 vote
40 Min
1 Hr


1 Tbsp
olive oil
1 tsp
dried purple basil
1 tsp
dried italian oregano
1/4 tsp
crushed red pepper flakes
stalks celery, chopped
onion, chopped
2 pinch
of salt, or to taste
1/2 c
chardonnay (or other dry white wine)
1 c
homemade chicken stock (or canned)
2 can(s)
italian style tomatoes (or 1- 28 ounce can of san marzano)
8 ounce can of tomato sauce
1/4 tsp
1 c
uncooked multigrain spiral pasta (you can use white but cook time may be less)
15 ounce can cannellini beans, with liquid


1Heat olive oil in a large saucepan over medium heat.

Add herbs and pepper.

Stir continuously to release oils. It only takes about 30 to 60 seconds. Be careful not to let them burn.
2Toss in vegetables.

Then salt.

Once they are tender and translucent pour wine in.

Allow to deglaze for 3 or 4 minutes.
3Dump in stock and stir until it dissolves to a smooth consistency (if using canned just cook for 2 or 3 minutes.)
4Stir in tomatoes and sauce.

Then sprinkle with sugar.

Simmer this on low for about 20 minutes.
5Add pasta and cook approximately 10 minutes, until pasta is tender.
6Add undrained beans and mix well.

Heat through.

Serve with fresh grated Parmesan or Romano cheese.

You can also include fresh basil leaves for a garnish if you have any.