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

How to Make Chardonnay Herb Fagioli Soup W/Chili Chive Crouton


  • 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.

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