Fagioli alla Maruzzara (Neapolitan-Style Bean Soup)…
Fagioli alla maruzzara, is a unique soup that’s quite different from typical soups. It’s quick to make, fresh, and very economical. As the name suggests, it’s a Neapolitan recipe. “Maruzze” in the local dialect refers to sea snails, and this recipe is prepared in the same way as sea snails – with tomatoes, oil, and plenty of chili. This version is a more affordable take using beans instead of snails, similar to the concept of (Spaghetti with Escaped Clams).
Ingredients:
- 2 cans (14 oz / 400g each) of cannellini beans, drained and rinsed
- 7 oz (200g) cherry tomatoes
- 1 celery stalk
- 1 garlic clove
- Extra virgin olive oil
- Salt
- Dried oregano
- Chili flakes
How to make Fagioli alla Maruzzara (Neapolitan-Style Bean Soup):
You can use:
- DRIED BEANS: Soak them in cold water overnight, then drain and boil for about 1 hour.
- CANNED BEANS: Drain the liquid and rinse under running tap water before using.
- Heat extra virgin olive oil in a pan with a peeled garlic clove (with the central core removed).
- Finely chop the celery and add it to the pan with the oil and garlic.
- Wash the cherry tomatoes, quarter them, and add them to the pan with the sautéed mixture.
- Cook the tomatoes over medium-high heat for 10 minutes.
- Add the beans (either canned or soaked and cooked dried beans) and stir.
- Add dried oregano, salt, and plenty of chili flakes.
- Stir and finish cooking the fagioli alla maruzzara.
- Serve the fagioli alla maruzzara hot, warm, or preferably cold.
Enjoy your Neapolitan-style bean soup!
