Bean Soup from Naples

Napolitean Bean Soup

I loved Naples. It is a filthy, noise city that lives perpetually in a chaos that keeps your senses awake all day long.

I bought a book on a street market that seemed a collection of home recipes put together by a housewife with the help of someone with basic word processing knowledge.  Its contents, though, are fascinating. This recipe comes from the book.

  • Butter beans
  • Chopped Garlic
  • Chopped parsley
  • Chopped basil
  • Olive oil
  • Salt
  1. Soak beans overnight.
  2. Next morning, boil beans until tender. This might take from 1.5 hours to 2.5, depending on water hardness and beans.
  3. When tender, add parsley, basil, garlic, olive oil and salt. Cook for another 10 minutes.

If there is stale bread, toast it slightly, and pour soup over.

It freezes well.

Tips&Tricks: if you can get fresh butter beans, you should definitively try this dish with them.

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