Bean/Corn Soup

Minestra di Bobici

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This soup is most popular in Trieste and the Carso, but all evidence indicates it was created in Friuli, combining as it does the beans and corn so popular in the Bassa Friulana. You want to use very fresh corn. Check this by puncturing a kernel. If the liquid that comes out is milky, then all is well.


  • 1 cup/225 g dried beans, such as cranberry, borlotti, red kidney, or pinto
  • 2</


Soak the beans for at least 8 hours, up to overnight, in cold water, adding at least 4 inches/10 cm water above the top of the beans. Drain thoroughly.

In a large, heavy-bottomed soup pot, heat the