Mussel and cannellini bean soup

Ingredients

For 1 serving

• Mussels300 g
• Cooked cannellini beans180 g
• Cherry tomatoes100 g
• Garlic1 clove
• Chili pepperto taste
• Whole wheat bread40 g
• Extra virgin olive oil12 g
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

Method

1. Clean the mussels: scrub the shells under cold water, pull off the beards and discard any broken or open ones.
2. Put them in a wide pan over high heat, cover and cook for 3–4 minutes, shaking the pan, until they open; discard any that stay closed. Shell half of them and strain the cooking liquid through a fine sieve.
3. Wash and quarter the cherry tomatoes; rinse the cannellini beans; peel and crush the garlic.
4. In a saucepan heat the oil over medium heat with the garlic and chilli for 1–2 minutes, until the garlic is golden; add the tomatoes and beans and cook for 8 minutes, until the tomatoes have broken down.
5. Add all the mussels and their strained liquid and heat for 2 minutes; taste and add salt only if needed, as mussels are already salty.
6. Meanwhile toast the wholemeal bread for 2 minutes per side, until crisp. Finish the soup with chopped parsley and serve with the bread.