Fagioli alla Maruzzara (Neapolitan-Style Bean Soup)

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.

1. Heat extra virgin olive oil in a pan with a peeled garlic clove (with the central core removed).
2. Finely chop the celery and add it to the pan with the oil and garlic.
3. Wash the cherry tomatoes, quarter them, and add them to the pan with the sautéed mixture.
4. Cook the tomatoes over medium-high heat for 10 minutes.
5. Add the beans (either canned or soaked and cooked dried beans) and stir.
6. Add dried oregano, salt, and plenty of chili flakes.
7. Stir and finish cooking the fagioli alla maruzzara.
8. Serve the fagioli alla maruzzara hot, warm, or preferably cold.

Enjoy your Neapolitan-style bean soup!