Zuppa di Fagioli e Cozze. A very tasty and comforting soup, perfect both in summer and winter. It is typical of Abruzzo, Campania, Puglia regions, even if widespread throughout Italy, each with its own variations. You should try it by tossing in a few pieces of toasted bread.
Check out this recipe for spaghetti with mussels and fresh cherry tomatoes: mussel-and-fresh-tomato-spaghetti
Serves 4, Preparation 20 minutes, Cooking about 1 hour
- Cannellini beans, dried or canned 500 g
- Fresh or frozen mussels, already cleaned 1 kg
- Onion 1
- Carrot 1
- Celery 1 stalk
- Garlic, 2 cloves
- Cherry tomatoes approx. 7-8
- A bunch of chopped parsley
- EVOO – Extra Virgin Olive Oil, 4 tablespoons + a drizzle
- salt, pepper to taste
If you use dried beans, soak them in a bowl the night before and drain them before cooking. Fill a pot with cold water, add celery, onion and carrot, bring to the boil and skim occasionally.
However, we used canned cannellini beans without making life too complicated.
Rinse the mussels, cook them in a frying pan for a few minutes with 2 tablespoons of EVOO and the garlic cloves and a sprinkling of chopped parsley, then drain them by keeping their water aside, shell them keeping few whole.
In another pan, heat 2 tablespoons of EVOO and fry 2 cloves of garlic, add the whole cherry tomatoes, cook for a few minutes, add the mussels with their water set aside earlier, the beans, a pinch of salt and black pepper, stir and cook for 2-3 minutes.
Complete with fresh parsley and serve with pieces of toasted bread and a drizzle of oil.