Campanian bean soup with grilled prawn
– 400g beans
– 1 stalk of celery
– 50g parsley
– 200g cherry tomato
– 3 cloves of garlic
– 4 spoons of extra virgin olive oil
– 8 prawns
Soak beans in water for a whole night. The next day cook in the same water until soft and let it cool. Fry finely chopped celery, garlic and tomato in a tall frying pan. Add beans and some of its stock. Simmer together for 15 minutes. Season to taste with salt and pepper.
Cut lenghtwise the scampi prawns and grill them for ~3-4 minutes on each side.
Serve the soup and garnish it with prawns as edible decoration.