Corsican soup


Preparation time: 30 minutes

Cooking time: 2 hours



  • 400 g fresh red beans
  • 400 g 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 panzetta (Corsican pork product)
  • 1 bone or heel of prisuttu (Corsican pork product)
  • tomato purée
  • 250 g tagliatelle pasta
  • salt and pepper
  • olive oil
  • basil


  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 it again. Cook the beans for 45 minutes.
  2. The next day, in a stewpot, brown the panzetta, the choped onions, the mashed garlic cloves, and the bouquet garni with some olive oil.
  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 litre of water.
  4. Add the beans and cook for 2 hours.
  5. Add the pasta 10 minutes before serving. Add a trickle of olive oil and the chopped basil with the remaining cold cuts in cubes browned in a frying pan.



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