The oysterman's bean soup is a savory and creamy first course, perfect for winter days. The combination of white beans, shellfish and hillside cherry tomatoes creates a unique flavor mix. Garlic and olive oil give depth to the soup, while the flat-leaf parsley adds freshness. A dish that brings the taste of the sea to the table.
Boil the beans in a high-sided pot together with the salt, the olive oil, the cherry tomatoes and some of the parsley leaves.
After having purged the shellfish for a long time in salted water, put them in a pan with the garlic and very hot oil and, over high heat, let them open.
Strain the cooking liquid, remove the shellfish from their shells and add them to the bean soup.
Adjust the cooking liquid carefully because it is rich in salt released by the shellfish.
Let everything simmer for a few minutes and serve very hot in deep plates.
Pan
Wooden spoon
Italy
| Energy (kcal) | 62.99 |
| Carbohydrates (g) | 5.48 |
| of which Sugars (g) | 0.64 |
| Fat (g) | 3.25 |
| of which Saturates (g) | 0.47 |
| Protein (g) | 1.83 |
| Fiber (g) | 2.98 |
