Mussels and Cannellini Soup
4 servings
40 minutes
Mussel and cannellini bean soup is a refined dish of Italian cuisine that combines the tenderness of seafood with the nourishment of beans. Its roots trace back to Italy's coastal regions, where fresh mussels coexist with traditional Mediterranean ingredients. White dry wine adds a subtle acidity, while the aroma of garlic, thyme, and rosemary fills the soup with warmth and comfort. The velvety texture of cannellini beans softens the rich flavor of seafood, and crispy croutons add textural variety. This soup can be served as a main dish, especially on cool evenings when one wants to warm up with something fragrant and hearty. The exquisite simplicity of preparation makes it an ideal option for both everyday dinners and festive gatherings.
1
Thoroughly scrub the mussel shells with a new brush under running water to remove growths and threads. In a wide pan, sauté garlic with a drop of oil, increase the heat and add mussels, splash with wine, cover with a lid and cook for 3-4 minutes until all the mollusks open. Remove from heat, discard unopened shells, remove the remaining mussels from their shells leaving a few for decoration. Strain the liquid after cooking the mussels.
- Mussels: 1 kg
- Garlic: 1 clove
- Dry white wine: to taste
2
In a deep skillet, sauté onion, celery stalk, carrot, and pepper that have been washed and chopped with 2 tablespoons of oil and 2 tablespoons of water, stirring constantly for 5-6 minutes. Pour in the passata and continue cooking for a couple more minutes. Add the liquid from cooking the mussels and canned beans. Then continue to cook on low heat for 7-8 minutes until slightly thickened, season with salt to taste, and add the cleaned mussels.
- Yellow onion: 1 piece
- Celery stalk: 1 piece
- Carrot: 1 piece
- Fresh chili pepper: 1 piece
- Passata (sieved tomatoes): 100 g
- Cannellini beans: 500 g
- Salt: to taste
- Mussels: 1 kg
3
Cut the bread into cubes, brown in a pan with a drop of oil until golden, transfer to a bowl, sprinkle with finely chopped herbs, season with salt and pepper. Serve the soup with croutons, garnished with mussels in shells.
- French bread (baguette): 3 pieces
- Ground black pepper: to taste
- Salt: to taste
