Clam and cannellini bean soup

Ingredients

For 1 serving

• Clams300 g
• Cooked cannellini beans150 g
• Cherry tomatoes100 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Parsley8 g
• Whole wheat bread1 slice
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish,

Method

1. Put the clams in a bowl of cold water with a pinch of salt and leave them for 30 minutes to purge out the sand; then drain and rinse, discarding any broken ones.
2. Meanwhile wash and halve the cherry tomatoes, rinse and drain the cannellini beans, crush the garlic clove and chop the parsley.
3. Heat the olive oil in a wide lidded pan over medium heat with the garlic and chilli for a minute, until the garlic is just golden. Add the tomatoes, beans and a ladle of water and cook for 8 minutes, until the tomatoes have broken down.
4. Add the clams, turn up the heat, cover and cook for 3–4 minutes, shaking the pan, until they have opened; discard any that stay closed. Taste and add salt only if needed: clams are already salty.
5. Meanwhile toast the sliced wholemeal bread and serve the soup with the parsley and the bread.