Zuppa di cozze e fagioli con castagne

Mussels Beans and Chestnut Soup

Zuppa di fagioli e cozze, a cherished Neapolitan dish, takes on a delightful twist in my kitchen with the addition of roasted chestnuts. This hearty and comforting soup encapsulates the essence of southern Italian cuisine, blending tender mussels, creamy white beans, and the rich, smoky flavor of roasted chestnuts. As the mussels infuse the broth with their briny essence and the beans lend their satisfying creaminess, the chestnuts provide a unique earthy sweetness, elevating the dish to a new level of warmth and complexity. With a base of aromatic garlic, onions, and carrots, this fusion of flavors creates a harmonious symphony that pays homage to tradition while offering a personal touch that makes every spoonful a culinary journey through Naples with a touch of autumnal coziness.

Ingredients:

  • 1 pound of fresh chestnuts

  • 2-3 sprigs of fresh rosemary

  • 2 tablespoons of olive oil

  • Salt to taste

Instructions:

  • Preheat your oven: Preheat your oven to 400°F (200°C).

  • Prepare the chestnuts: Using a sharp knife, carefully score an "X" onto the flat side of each chestnut. This step is crucial as it prevents the chestnuts from exploding during roasting.

  • Soak the chestnuts: Place the scored chestnuts in a bowl of warm water for about 10 minutes. This helps to soften the shells and makes them easier to peel after roasting.

  • Drain and dry: After soaking, drain the chestnuts and pat them dry with a kitchen towel.

  • Toss with olive oil and herbs: In a mixing bowl or an oven pan, toss the dried chestnuts with olive oil to coat them evenly. Add the fresh rosemary sprigs and toss again to infuse the flavor.

  • Arrange on a baking sheet or cast iron skillet: Spread the chestnuts in a single layer on a baking sheet or a shallow roasting pan. Make sure they are not overcrowded to ensure even roasting.

  • Roast in the oven: Place the chestnuts in the preheated oven and roast for about 20-25 minutes, or until the shells have split open, and the nuts inside are tender and golden brown.

  • Check for doneness: To check for doneness, remove one chestnut, let it cool slightly, and then peel and taste. If they are tender and have a slightly sweet, nutty flavor, they're ready.

  • Season with salt: While the chestnuts are still hot, sprinkle them with salt to taste. The heat will help the salt stick to the chestnuts

Ingredients:

  • 1.5 pounds (about 680 grams) fresh mussels, cleaned and debearded

  • 1 cup dried cannellini white beans, soaked overnight and drained (can cannellini is ok as well)

  • 2 tablespoons extra virgin olive oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 stalk celery

  • 2 small carrots

  • 1 small tomato

  • 1 cup roasted chestnuts

  • 4 cups vegetable broth (or vegetable bouillon)

  • 1/2 cup white wine

  • 1 bay leaf

  • Salt and black pepper to taste

  • Fresh parsley, chopped, for garnish

  • Red pepper flakes or a nice Calabrian chili (optional, for a hint of spice)

Instructions:

  • Prepare the beans: Place the soaked and drained cannellini beans in a large pot with enough water to cover them. Bring to a boil, then reduce the heat and simmer for about 45 minutes or until the beans are tender but not mushy I prefer removing them when they’re a bit al dente since they will cook longer once added to the soup. Drain and set aside. (To save some time canned cannellini beans are perfect too just be careful not to over cook them. It is best to add the beans with all the water from the can for extra creaminess and flavor)

  • Clean the mussels: Rinse the mussels under cold running water, scrubbing off any debris and removing the beards. Discard any mussels that are open and do not close when tapped.

  • Sauté the aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes. Add the minced garlic and sauté for another minute until fragrant.

  • Add the diced celery and sliced carrots and lets it sauté for about 3-5 min

  • Stir in the diced tomato and cook for a few minutes until it start to break down and release its juices.

  • Pour in the white wine and add the cleaned mussels to the pot. Cover with a lid and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.

  • Add the cooked cannellini beans and the roasted chestnuts to the pot and pour in the vegetable broth. Toss in the bay leaf and, if desired, a pinch of red pepper flakes for a bit of heat.

  • Simmer the soup over medium-low heat for about 15-20 minutes to meld the flavors and allow the beans to absorb the delicious broth.

  • Season the soup with salt and black pepper to taste. Remove the bay leaf. Garnish with chopped fresh parsley.

  • Ladle the Neapolitan soup with mussels and white beans into bowls and serve hot. It's delightful with some crusty bread or a drizzle of extra virgin olive oil.