Beans & Chestnuts Soup

Traditional soup for Autumn and Winter evenings.


  • Dried Chestnuts 500 gr
  • Beans 250 gr.
  • Exra Virgin Olive Oil
  • Pepper
  • Salt
  • Parsley
  • Garlic


Soak the chestnuts for a few hours in hot water, peel and discard those that are rotten. In a pot, pan , preferably earthenware , bring to simmer the chestnuts and beans, that were previously sorted and washed. About half cooked add the salt, pepper, olive oil and two cloves of garlic and parsley. The extremely slow cooking should last about 4 hours.


In the traditional recipe black-eyed beans were used, if you lack them, use round ones. Add hot pepper for those who like.