Pasta fassule with mussels

Prep the mussels: Clean and debeard about 1 kg of mussels.

Sauté aromatics: Heat 60 ml of olive oil in a large pot. Sauté 4-5 cloves of garlic, carrot, and celery until fragrant.

Steam mussels: Add the mussels and 120 ml of white wine, cover, and steam for 4-6 minutes until the mussels open. Remove the mussels from their shells and strain the cooking liquid, saving it for later.

Tomato broth: In the same pot, sauté the remaining garlic in olive oil until softened. Add red pepper flakes (optional) and 240 g of crushed tomatoes. Cook for 5-7 minutes to build flavor.

Combine ingredients: Stir in the strained mussel liquid and vegetable stock. Let simmer for about 9-10 minutes, then strain to get a smooth broth.

Add beans and pasta: Add 1 can (about 400 g) of drained brown and white beans and bring to a simmer. Add 100 g of small pasta like ditalini. Cook until al dente, stirring frequently to prevent sticking.

Finish the dish: Return the shelled mussels to the pot, adjust seasoning with salt and pepper, and let simmer briefly to meld the flavors.

Serve: Ladle the soup into bowls, garnish with chopped parsley and a drizzle of olive oil. Enjoy!