Pasta e Fagioli with Mussels

Ingredients

• 1 lb (450g) mussels, cleaned and debearded 1 lb (450g) mussels, cleaned and debearded
• 2 tbsp olive oil 2 tbsp olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 can (14 oz/400g) cannellini beans, drained and rinsed 1 can (14 oz/400g) cannellini beans, drained and rinsed
• 1 cup (200g) ditalini pasta 1 cup (200g) ditalini pasta
• 1 tsp dried oregano 1 tsp dried oregano
• 1 tsp dried thyme 1 tsp dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 25g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, vegetable broth, cannellini beans, dried oregano, and dried thyme to the pot. Season with salt and pepper to taste. Bring to a simmer and let it cook for 15 minutes.
3. 3.
   Meanwhile, cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
4. 4.
   Add the cleaned mussels to the pot and cover. Cook for 5-7 minutes or until the mussels have opened. Discard any mussels that remain closed.
5. 5.
   Stir in the cooked pasta and let it simmer for an additional 2 minutes.
6. 6.
   Serve the Pasta e Fagioli with Mussels hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mussels — Make sure to thoroughly clean and debeard the mussels before cooking to remove any sand or grit. Discard any mussels that remain closed after cooking.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the broth before adding the mussels.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the broth.
• Feel free to customize the recipe by adding other seafood such as shrimp or clams.
• Serve the dish with crusty bread to soak up the flavorful broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Pasta e Fagioli with Mussels in individual bowls, making sure to distribute the mussels, beans, and pasta evenly. Sprinkle with fresh parsley for a pop of color and freshness. Accompany the dish with a side of crusty bread for dipping.

Presentation advice

To enhance the presentation, arrange a few mussels in their shells on top of each serving. Drizzle a little extra olive oil over the dish and sprinkle some freshly grated Parmesan cheese for added richness and flavor.