Beans alla maruzzara: the recipe for the typical Neapolitan soup

  • cannellini beans already boiled
    400 grams

  • Cherry tomatoes
    200 grams
    • 43 kcal

  • Garlic

    1 clove
    • 0 kcal
  • Celery
    • 0 kcal

  • Extra virgin olive oil
    to taste
    • 0 kcal

  • Oregano or parsley

    to taste
  • Fine salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

THE maruzzara beans Where zupp and fasule in maruzzara, are a typical Campania recipe Neapolitan culinary tradition, a legume soup made from cannellini beans, parsley, celery, garlic, tomatoes and oregano or parsley, served as hearty first class, accompanied by slices of toast. The dish is so called because it is reminiscent of how sea snails were cooked or maruzzielli, a poor dish of Neapolitan cuisine, usually prepared by Neapolitan fishermen on boats to warm up in cold weather. It is a versatile dish that can be served is hot – to enjoy as a soup in winter – is cold, as in the case of white version, without tomato, excellent in summer salad.

In our recipe we used i canned beans, already boiled, but you can also use i dried beans: in this case, put them to soak the day before and cook for about an hour. Remember that 100 grams of dry beans is equivalent to 240 grams of cooked beans.

For the preparation you can use the peeled tomatoes oi Cherry tomatoes, or omit them, for the white version. You can also add the Pasta, preferably mixed pasta or ammiscat pasta or tubes to make the dish even richer and more substantial.

If you love these delicious and substantial legumes, there are plenty of bean recipes you can make, simple and tasty dishes to try.

How to make maruzzara bean soup

Beans alla maruzzara the recipe for the typical Neapolitan soup

1640626488 977 Beans alla maruzzara the recipe for the typical Neapolitan soup

1640626488 915 Beans alla maruzzara the recipe for the typical Neapolitan soup

Brown the garlic clove (1) and the chopped celery in a pan with extra virgin olive oil. Add the washed and halved cherry tomatoes, 1/2 glass of water and salt and cook for about 20 minutes, stirring often. Now add the well-drained canned beans or the already boiled beans (2) and continue cooking for another 30 minutes. Almost when cooked, add the oregano or parsley. Your maruzzara beans are ready to be served with a drizzle of extra virgin olive oil (3), accompanied by croutons.


You can store maruzzara beans in the refrigerator for 1-2 days inside an airtight container.