Cranberry Bean and Cime di Rapa Soup

Zuppa di Fagioli Borlotti e Cime di Rapa

Preparation info

  • For


    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

Like other soups in this chapter this is a duet, two ingredients harmonizing and setting off each other’s strengths. I love the powerful simplicity of the approach, The cime di rapa—also known as broccoletti di rape or rapini—acts as a vehicle for the flavors of the garlic and salt pork sautéed in olive oil, and contributes tenderness together with a bracing hint of bitterness. The beans bring body to the soup and with their mellow taste balance the slight austerity of the broccoletti. Although this is a soup out of Apulia, in Italy’s southeast, I deliberately used a northern bean, the cranberry, whose richness of flavor I think is not unwelcome.