Cannellini bean & mussel soup

Cannellini bean & mussel soup

Zuppa con fagioli & cozze

The Amalfi Coast
4 as a main course or 6 as a starter
Helen Cathcart


Quantity Ingredient
6 tablespoons extra-virgin olive oil
2 celery stalks, cut into 5 mm dice
1 red or white onion, cut into 5 mm dice
2 carrots, cut into 5 mm dice
2 garlic cloves, lightly crushed
2 bay leaves
salt and freshly ground black pepper
300g dried cannellini beans, soaked in water overnight, then drained
1.5 litres hot vegetable stock
1/2 teaspoon bicarbonate of soda
600g mussels, cleaned and beards removed
1 red chilli, finely chopped
a few sprigs flat-leaf parsley, roughly chopped
100ml white wine


  1. Heat half the oil in a large saucepan and fry the diced vegetables until soˆ with 1 garlic clove, the bay leaves, and a li‰ttle salt and black pepper. Add the cannellini beans and stir through. Add the hot stock and cook, covered, over a medium heat for 1-1 1/2 hours, or until the beans are just soˆ.
  2. Add the bicarbonate of soda, stir through and cook for a further 10 minutes. Remove from the heat. Now decide if you like the soup as it is or purée one-third of it to obtain a thicker consistency.
  3. Heat the remaining oil in a frying pan over a medium to high heat. Add the mussels with the chilli, parsley and the remaining garlic. Shake the pan and pour in the white wine. Cover and cook for 8–10 minutes, until the shells have all opened. Remove from the heat and allow the mussels to cool slightly.
  4. Drain the mussels through a colander over the soup pan so that their juices are added to the soup. Remove most of the mussels from their shells but set aside a few in their shells for garnishing. Discard any mussels that have not opened. Stir the mussels into the soup and serve immediately, garnished with a few in their shells.
The AmalfiCoast
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