Noodle and bean soup with mussels
Description
Hearty and aromatic soup. If you enjoy Italian cuisine, you can prepare spicy peppers in the fall when they are available fresh, and dry them. Then, during winter, you'll often be able to treat yourself to Italian dishes. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Rinse and sort the mussels. Discard any with open shells. Place the mussels in a pan. Add garlic and a little water. Simmer for about 5 minutes, until the mussel shells open.
- 2
Step 2
2. Remove the garlic. Add white wine and chopped parsley to the mussels.
- 3
Step 3
3. Remove the mussels from the pan and let cool. Take the mollusks out of their shells. Discard any mussels that did not open.
- 4
Step 4
4. Heat the oil in a saucepan. Add the pepper, cut in half, and one garlic clove. Remove the beans from their pods and sauté them in the garlic-pepper oil. Remove the pepper later.
- 5
Step 5
5. Pour the mussel liquid into the pot with the beans and add another liter of water. Tie the rosemary sprigs together and add them to the broth. Simmer until the beans soften.
- 6
Step 6
6. Remove rosemary and garlic from the broth. Using a slotted spoon, transfer the beans from the broth to a blender and blend until smooth. Add the purée to the soup.
- 7
Step 7
7. Add the pasta to the soup and cook until done.
- 8
Step 8
8. The soup is ready. Now add the mollusks, salt and pepper to taste, and let it steep for 5–10 minutes.