Beans, Mussels, And Pasta Soup

Recipe Ingredients

1/2 cup	80g / 2.8oz	Dried Great Northern or cannellini beans
1/2 cup	80g / 2.8oz	Dried red kidney or borlotti beans
1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
3		Garlic cloves - minced
1/4 cup	23g / 0.8oz	Minced flat-leaf parsley
2 lbs	908g / 32oz	Mussels - scrubbed and
		Debearded
1/2 cup	118ml	Dry white wine
1 teaspoon	5ml	Fine sea salt - or more to taste
		Freshly-ground black pepper - to taste
1		Onion - chopped (large)
2 tablespoons	30ml	Minced fresh basil
1/4 cup	10g / 0.4oz	Chopped fennel leaves
		= (or flat-leaf parsley)
2 cups	474ml	Tomato And Basil Sauce - (see recipe)
		= (or 2 cups diced peeled tomatoes)
2		All-purpose potatoes - peeled and cubed (medium)
2 cups	474ml	Cooked ditalini or elbow macaroni

Recipe Instructions

Place the beans in a pot, cover with 5 cups of water, and bring to a boil. Cover and simmer over medium heat for 40 to 50 minutes, or until the beans are al dente. Drain, reserving 2 cups of the cooking liquid.

Meanwhile, heat 3 tablespoons of the olive oil in a large skillet. Add half the garlic and saute until it softens. Add the parsley, mussels, wine, salt, and pepper. Cover and simmer until the mussels open, about 6 to 8 minutes. Scoop the mussels out of the pan with a slotted spoon and let them cool. Strain the cooking liquid into a bowl.

When cool enough to handle, shell the mussels, discarding any that are cracked or did not open. Add the mussels to the reserved cooking liquid, cover, and refrigerate.

Return the skillet to the stove and heat the remaining 3 tablespoons olive oil over medium heat. Add the remaining garlic, the onion, basil, and fennel leaves. Saute until the onion is wilted. Add the diced tomatoes or tomato sauce, stir well, cover, and simmer for 5 minutes. Add the beans, the reserved bean cooking liquid, and the potatoes and mix well. Cover and simmer for 25 minutes.

Add the mussels and their reserved liquid and cook, covered, for 5 minutes. Add the ditalini or elbow macaroni and cook for 2 to 3 minutes, until heated through. Serve immediately.

Note: If you prefer a thinner soup, add additional bean water.

This recipe yields 6 to 8 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.