This tasty soup recipe combines the mild and delicate taste of beans with the spicy hint of 'nduja. 'Nduja is a spreadable pork sausage that originated in the South of Italy, in the region of Calabria, and it is made using tripe, shoulder and belly parts of the pig, spices and loads of local hot chilli peppers.
Follow the step-by-step recipe from chef Salvatore Argentino at our Ripasso Restaurant in Bray for a state-of-art soup with 'nduja!
Ingredients for 2 servings (find the ingredients at the bottom of the recipe):
1 jar of Cannellini Beans
1 Jar of Borlotti Beans
1 small carrot 1 small onion
1 leg of celery
1 can chopped tomatoes
Extra virgin olive oil
Some slices of toasted bread
Finely chop the carrot the onion and the celery, pan fry them for 3 to 4 minutes in Extra Virgin Olive Oil, add the chopped tomatoes and cook it for 5 more minutes.
Then add the 'nduja and the beans together and finish to cook for the last 4 minutes.
Finish with rosemary and serve with some slices of toasted bread to add a bit of crunchiness.