How to make cuttlefish and bean soup, a classic recipe including potatoes and cooked in a pan, to be prepared in twenty minutes and with a cooking time of about 30 minutes.
Ingredients for 4 people
- 300 gr clean cuttlefish
- 200 gr of beans, also wanting frozen
- 1 spring onion
- 1 stalk of celery
- 2 potatoes
- 1 sprig of parsley
- 2 tablespoons of extra virgin olive oil
- 1 bay leaf
- 1 vegetable nut
- salt and pepper
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- toasted croutons
Preparation of cuttlefish and bean soup
Peel the spring onion and remove the filaments from the celery, then chop both finely.
Clean the cuttlefish and mince bags and tentacles in a coarse way, then wash the beans and peel the potatoes, wash and cut them into cubes, finally chop the parsley.
Heat the oil in a pan and brown the onion and celery, stirring frequently.
Add the cuttlefish, beans, bay leaf and about a liter of water.
Add the potatoes, the crumbled nut, adjust the salt and pepper, then bring to the boil and continue cooking for thirty minutes over medium heat.
At the end of the cooking, divide the soup into four serving dishes, sprinkle with the parsley and accompany with toasted croutons.
