Tubetti soup with mussels, cannellini beans, and pecorino cheese

Soup is an expression of love in Italy, as it is often made with care, attention to detail, and the freshest ingredients. One of the most beloved soups in Italy is tubetti soup with , , and pecorino cheese. This dish is a masterpiece of the Italian cuisine, combining the earthy flavors of the beans with the tangy taste of the cheese and the fresh, salty flavor of the mussels. Let’s take a closer look at this Italian classic.

Tubetti soup is a type of pasta soup that is often made with small, tube-shaped pasta. The pasta is cooked in a flavorful broth, which is usually made with vegetables, beans, or meat. In this case, the broth is made with cannellini beans, which are known for their creamy texture and nutty flavor. The beans are cooked with garlic, onion, and celery, giving the broth a savory and aromatic base.

The mussels are the star of the show in this soup. They are cooked with white wine, garlic, and parsley, which creates a flavorful broth that complements the bean broth perfectly. The mussels are removed from their shells and added to the soup just before serving, adding a fresh, briny flavor to the dish.

The pecorino cheese is added to the soup just before serving as well. Pecorino is a type of Italian cheese that is made from sheep’s milk. It has a sharp and tangy flavor that adds a kick to the soup. The cheese is grated and sprinkled over the top of the soup, melting into the broth and adding a creamy texture to the dish.

To make this delicious soup, you will need the following ingredients:

– 1 pound of small tube-shaped pasta (tubetti or ditalini)
– 2 cans of cannellini beans
– 2 pounds of mussels, cleaned and debearded
– 1 cup of white wine
– 4 cloves of garlic, minced
– 1 onion, chopped
– 2 celery stalks, chopped
– 2 tablespoons of chopped parsley
– 1 cup of grated pecorino cheese
– Salt and pepper to taste
– Olive oil

To begin, start by making the bean broth. In a large pot, heat some olive oil over medium heat. Add the garlic, onion, and celery, and sauté until the vegetables are soft and fragrant. Add the cannellini beans with their liquid to the pot. Then, add enough water to cover the beans by a few inches. Season with salt and pepper, and let the broth simmer for about an hour, until the beans are soft and the broth is flavorful.

In a separate pot, heat some olive oil over medium heat. Add the garlic and sauté for a minute, until fragrant. Add the mussels to the pot, along with the white wine and chopped parsley. Cover the pot and let the mussels cook for about five minutes, until they have opened up. Discard any mussels that have not opened.

Cook the pasta in a separate pot of salted boiling water until al dente. Drain the pasta and add it to the bean broth. Add the mussels and their cooking liquid to the pot as well. Simmer the soup for a few minutes, until all of the flavors have combined.

To serve, ladle the soup into bowls and sprinkle grated pecorino cheese over the top of each serving. Serve with crusty bread for dipping into the flavorful broth.

Tubetti soup with mussels, cannellini beans, and pecorino cheese is the perfect dish for a cozy night in. It’s warm, comforting, and full of flavor. This Italian classic is sure to become a favorite in your home. Buon appetito!