This typically autumn dish is native to the inland and mountainous areas of Sardinia, in particular the towns of Aritzo, Tonara and Desulo, in the province of Nuoro.

  Time: 1 hour
  Difficulty: easy
  Serves: 4


  • 500 g fresh chestnuts (250 g dried chestnuts that will need to be soaked first)

  • 2 bay leaves

  • 1 onion

  • 1 carrot

  • 2 cloves garlic

  • 2 sun-dried tomatoes, chopped

  • a bunch of parsley

  • olive oil

  • 500 g canned beans, cannelini or borlotti, drained

  • salt

  • chopped parsley for garnish

  • grated pecorino for sprinkling


Peel the chestnuts and boil in in lightly salted water to cover, together with the bay leaves until tender; remove from the heat and set aside.

Lightly sauté the onion, carrot, garlic and tomatoes in a little olive oil until softened.

Add the chestnuts and their cooking liquid, plus the beans, and cook together for half an hour, adding more water or stock if needed.

Serve the soup hot, sprinkled with finely chopped parsley and the grated pecorino cheese. Agd toasted crisp croutons if you like.