Savor the blend of sea and earth in this Italian bean and mussel soup.

Zuppa di fagioli e cozze

In this Italian bean and mussel soup, the sea meets the earth in a delicious harmony. This recipe is a delightful twist on the classic pasta fagioli e cozze, designed to highlight the creaminess of legumes alongside the robust flavor of mussels.

We selected cannellini beans for their buttery texture, perfect for creating a velvety base that cradles the juicy mussels and their precious cooking liquid. This dish is a tribute to Mediterranean cuisine: a fragrant sauté, tomatoes, a hint of pepper, and fresh parsley blend into a delightful balance.

The bean and mussel soup is the perfect idea for a convivial dinner that aims to impress with simple yet expertly paired ingredients, bringing the warmth of a homemade soup to the table. Just prepare some crunchy bread croutons and let yourself be conquered by this timeless combination!

Discover more appetizing recipes with beans and mussels:

• Pasta with beans, mussels, and pecorino
• Spaghetti with beans and mussels
• Cicatielli with mussels and beans

Ingredients

• 500g cannellini beans
• 1 kg mussels
• 2 garlic cloves
• 200g cherry tomatoes
• 50ml olive oil
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped
• Crusty bread for serving

Instructions

1. Rinse the cannellini beans and soak them overnight. Drain and cook in boiling water until tender.
2. Clean and debeard the mussels. Discard any open ones that don’t close when tapped.
3. In a large pot, heat olive oil and sauté garlic until golden.
4. Add chopped tomatoes and cook until softened.
5. Add the mussels, cover, and cook until they open. Discard any that remain closed.
6. Add the cooked beans to the pot, season with salt and pepper, and stir gently.
7. Simmer for a few minutes to combine flavors.
8. Garnish with fresh parsley and serve with crusty bread.

Total Time: 90 min

Cuisine: Italian