Neapolitan Bean Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 13 hrs 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g beans, lare white (dried)
- 1 large onion (s)
- 2 cloves garlic)
- 300 g beef, (shoulder)
- 1 red pepper (s)
- 1 hot pepper
- 2 tablespoon olive oil
- 1 tablespoon tomato paste
- 300 g tomato (s), peeled (can)
- salt and pepper
- 400 ml meat broth
- 30 g pasta, (small croissants)
- 20 g bacon, lardo (Italian)
- 1 pinch (s) oregano
- 0.5 ½ bunch fresh basil
Print Recipe
Pin Recipe Instructions
- Soak the beans in plenty of water overnight.
- Drain the beans and cover with plenty of fresh water and cook for approx. 1 hour until soft.
- In the meantime, peel and chop the onion and garlic. Rinse the meat, pat dry and cut into bite-sized pieces. Clean, peel and cut the paprika into cubes. Cut the peppers lengthways, remove the seeds and chop very finely. Roughly chop the tomatoes.
- Heat the olive oil in a large casserole, sear the meat in it (possibly in portions), add the onion.
- Add tomato paste, garlic, paprika, peppers and tomatoes, season with salt and pepper. Top up with well-seasoned beef broth and cover and simmer gently for about 20 minutes.
- Then add the noodles to the stew and simmer for another 8-10 minutes. Cut the bacon into fine strips.
- Add the drained beans with the bacon to the soup, simmer until everything is creamy. Season to taste with oregano, salt and pepper. Chop the basil and add to the stew just before serving.
- Tip: The stew tastes great, of course, if you have a home-cooked beef broth ready.
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