Zuppa di Porcini, Fagioli e Castagne

Zuppa di Porcini, Fagioli e Castagne is a hearty Italian soup that marries the earthy richness of porcini mushrooms with creamy beans and the subtle sweetness of chestnuts. While the dish draws on the rustic cucina povera traditions of central and northern Italy—where foraged mushrooms, dried legumes, and chestnuts have long been staples of autumn cooking—it has become a celebrated specialty in Campania, particularly in the town of Montemiletto. At **Da Cannaruto** in Montemiletto, the soup is prepared as a showcase of local ingredients, with porcini mushrooms providing an umami depth, cannellini or borlotti beans lending creaminess, and roasted chestnuts adding a nutty, slightly sweet counterpoint. As noted by creator **Jana Food Porn**, the version at Da Cannaruto exemplifies how a simple soup can become a profound expression of terroir.

A great Zuppa di Porcini, Fagioli e Castagne is distinguished by the quality of its broth—ideally a vegetable or light chicken stock that allows the porcini to shine—and by the texture of the beans, which should be tender but not mushy. The chestnuts should be either roasted or boiled until soft, then roughly chopped to provide occasional bursts of sweetness. Regional variations exist: in Tuscany, the soup might include kale or cavolo nero, while in Piedmont, a splash of Barolo or Nebbiolo wine is sometimes added for depth. Some versions finish with a drizzle of truffle oil or a grating of aged pecorino. At its best, this soup is a celebration of autumn’s bounty, warming and deeply satisfying.