Method

Soak beans overnight with the bay leaves. For cooking, for each cup of beans, add two to three cups of water (depending on the heat which, after reaching boiling point, should be turned down to minimum). The beans must be well cooked.

In a saucepan over a low heat, brown the onion in extra virgin olive oil, add beans, brown them, then cover with water (about half a litre) and cook for around 30 minutes. Add salt and pepper to taste. Blend the beans, leaving some whole.

Clean the Nieddittas mussels, put them in a pan with a few basil leaves, after two minutes add the clams, pour over a ladle of water and cook for 8 minutes with the lid on. Turn off the heat and let them stand, strain the liquid and de-shell the Nieddittas mussels and clams.

Clean the prawns, keeping aside the head and outer shell. In a pan with olive oil, brown the heads and shells, add 4 cups of cold water and bring to the boil. Cook for 5 minutes. Blend and pass through a sieve.

Mix the liquid from the Nieddittas with that from the prawns and beans, place in a saucepan and bring to the boil. Add the pasta and cook for around 10 minutes. Turn off the heat and add the beans, Nieddittas mussels and clams. Add salt and pepper, if necessary, and raw olive oil, the marjoram leaves and chopped basil. Place on a dish and dress with the prawns and bream fillets cut in strips. The heat of the soup will complete the cooking.

The Tiana bean soup with pasta, Nieddittas mussels and fish is ready to serve.