Zuppa di fagioli e cozze

Name: Zuppa di fagioli e cozze (White Bean Soup with Mussels)
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 tablespoons chopped fresh flat-leaf parsley; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 to 2 tablespoons chopped fresh tarragon; Fish stock, if needed; ⅔ cup dry white wine; 36 mussels, well scrubbed and debearded; 4 cloves garlic, minced; ½ teaspoon chile pepper flakes (optional); Salt; ¼ cup olive oil; 1 bay leaf; 2 cups peeled, seeded, and chopped tomatoes; 2 yellow onions, chopped; 5 cloves garlic, smashed; 1 pound large dried white beans, picked over, rinsed, and soaked overnight

White Bean Soup with Mussels

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Beans with shellfish is a magical combination. This Tuscan soup, which is served at the Locanda dell’Amorosa in Sinalunga, in Siena Province, is flavored with a little fresh tarragon, a favorite herb of Sienese cooks. Another version calls for chile pepper flakes instead of the licorice-scented dragoncello.

Ingredients

Europe
Italy
Side dish
Starter
Pescatarian
Mediterranean
Tuscany
Soup
Gluten-free

Ingredients

Method