Corsican soup

Print

Preparation time: 30 minutes

Cooking time: 2 hours

 

Ingredients :

  • 400 g of fresh red beans
  • 400 g of fresh white beans
  • 4 potatoes
  • 2 onions
  • 1 kale
  • 1 branch of celery
  • 2 garlic cloves
  • 2 tomatoes
  • 3 courgettes
  • 1 bouquet garni
  • 250 g of panzetta (pork product)
  • 1 bone or heel of prisuttu (pork product)
  • Tomato concentrate
  • 250 g of tagliatelle pasta
  • Salt and pepper
  • Olive oil
  • basil

Preparation :

  1. The day before, cook the beans in different pots. Stir them in non-salted cold water and boil it, change the water and do the same thing. Cook the beans for 45 minutes.
  2. The next day, in a stewpot, brown the panzetta with some olive oil, the choped onions, the mashed garlic cloves, and the bouquet garni.
  3. Cut the potatoes and the courgettes in slices, the tomatoes in segments and chop the kale. Then, put everything in the pot and cover it with 2 liters of water.
  4. Add the beans and cook for 2 hours.
  5. Add the pasta for 10 minutes before serving. Add a trickle of olive oil, the chopped basil with the remaining cold cuts in cubes browned in a frying pan.

To improve your user experience and increase the quality of our service, we use cookies to realize statistics and propose you adapted offers. By pursuing your navigation on this site, you accept the use of these cookies.

×