Bean Bonanza – Zuppa di fagioli e cozze

Ingredients: fresh borlotti beans, mussels, garlic, olive oil, a sprig of rosemary.

I bought fresh borlotti beans at the market.  Here they are cooking.


I also bought some mussels, called Niedditas, that hail from Sardinia and are supposed to be extra special.



Silly me, however, I didn’t take a photo of the actual mussels, only of the brochure.

Anyway, I steamed the mussels open:


Here they are, resting.  I got rid of most of the shells but saved a few for presentation. I passed the liquor that the mussels had exuded through a fine sieve.

I then cooked some garlic in olive oil, until it went golden and then added about two-thirds of the cooked beans and combined.  I then added the liquid from the mussels and used an immersion blender to blitz it all into a thick yet soupy consistency.  It was a tad too thick, so I added some hot water.  I then placed a sprig of rosemary in the mix and left it to rest there and blend with its companions.


I tasted it for seasoning, adding salt and pepper and, finally, added both shelled and unshelled mussels and some beans.


A final drizzle of olive oil and, as in my case, a little bit of chilli … and there you are.  Mussel and bean soup.

There was some of the soup left over the next day (no mussels however) … so I cooked some egg pasta separately and added it to the bean soup.


My lunch the next day.  Shakespeare would have approved.


About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Fish and seafood, Herbs and plants, Primi (first courses - usually a pasta or risotto), Soups, Uncategorized and tagged , , , , , , . Bookmark the permalink.

3 Responses to Bean Bonanza – Zuppa di fagioli e cozze

  1. Karen says:

    Now that is a restaurant quality dish…I’m sure it was delicious.

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