- Fresh beans - 600 Grams
- Fresh mussels - 500 Grams
- Pasta (Cavatelli or Orecchiette) - 150 Grams
- Dry white wine - 50 milliliters
- Olive oil - 3 items. spoons
- Parsley, bundle - 1 Piece
- Garlic - 2 Teeth
- Rosemary, twig - 2 pieces
- Chili Perch - 1 Piece
- Salt, black pepper - To taste
1. Rinse and sort out the mussels. Throw away with open flaps. Put the mussels into a frying pan. Add garlic and a little water. To extinguish about 5 minutes, so that the doors of the mussels open. 2. Remove the garlic. Add to the mussels white wine and chopped parsley. 3. Remove from the frying pan mussels and cool. Release the shellfish. Those mussels that have not been opened, thrown away. 4. Heat the oil in a saucepan. Put there the half-cut pepper and one clove of garlic. Remove the beans from the pods and fry in garlic pepper oil. The pepper will then need to be removed. 5. In the pan with beans, pour the water from the mussels and add another liter. Sprigs of rosemary bind and put in broth. Cook until the bean is softened. 6. Remove rosemary and garlic from the broth. Beans should be picked up from the broth and brought to a blender until smooth. Puree put in soup. 7. Add the pasta to the soup and cook until it is ready. 8. Soup is ready. Now add the mollusks, salt and pepper there to taste and let it brew for 5-10 minutes.
Servings: 4