Mussels and Cannellini Beans Soup

Mussels and Cannellini Beans Soup - Zuppa di Cozze con Fagioli. A wonderful soup that will satisfy many appetites.

Mussels and Cannellini Beans Soup


For 4 Person(s)

For the Soup:

  • 1 pound cannellini beans, dry or from a can
  • 2 pounds mussels, washed and beards removed
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 stalk celery, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2 cup white wine
  • 1/2 cup crushed tomatoes
  • 2 cups water
  • 2 sprigs of fresh rosemary
  • red pepper flakes, as desired
  • salt, as desired


  1. If you are using dry canellini beans, put them in a pot and cover them with water. The water should be about 2 inches over the beans.
  2. In the morning, add more water to bring the water level to 2 inches above the beans and cook the beans at medium flame. Cook the beans until they are al dente. Set aside.
  3. Put a 12 inch sauté pan with a lid over a medium flame and add the mussels.
  4. Cover the pan and let the mussels open, about 7-10 minutes. Stir occasionally.
  5. Once all the mussels have opened remove the pan from heat and shell all the mussels, making sure to reserve their juice. Set aside.
  6. In a pot, add the extra virgin olive oil, the garlic, the carrots and celery.  Saute` all the ingredients for about 7 minutes at medium flame.
  7. Add the wine and let the alcohol evaporate.
  8. Add the crushed tomatoes and the rosemary sprigs. Add red pepper flakes as desired. Cook for 2 minutes.
  9. Filter the juice from the mussels and add it to the pot. Add 2 cups of water from when you cooked the beans or if you are using beans in a can, add 2 cups of plain water. Adjust for salt.
  10. Bring everything to a boil and add the mussels and the beans. Once everything comes to a boil, set the flame to medium and cook for about 15 minutes.
  11. Serve with slices of Italian bread.



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