🍲 Italian Mussel and Bean Stew

Name: Italian Mussel and Bean Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g dried small white beans (Cannellini); 1 onion; 2 garlic cloves; 2 stalks celery; olive oil; 1 sprig rosemary; 1 sprig thyme; 1 sprig mint; 1 sprig lavender; 1 sprig lovage; salt; 600 g Venus clams; 300 g tomatoes; pepper (from the mill); lemon juice; 2 tbsp freshly chopped parsley

235 kcal · 30 min · 4 servings

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Ingredients

300 g dried small white beans (Cannellini)
1 onion
2 garlic cloves
2 stalks celery
olive oil
1 sprig rosemary
1 sprig thyme
1 sprig mint
1 sprig lavender
1 sprig lovage
salt
600 g Venus clams
300 g tomatoes
pepper (from the mill)
lemon juice
2 tbsp freshly chopped parsley

Instructions

1. Place the beans in a large bowl and cover them with plenty of cold water. Let them soak overnight.
2. Peel the onion and the garlic. Chop both ingredients very finely.
3. Wash the celery thoroughly. Remove any tough fibers and slice the vegetable into thin rings.
4. Heat two tablespoons of oil in a large pot.
5. Add the chopped onion and garlic to the hot oil. Sauté them gently until they are soft and translucent.
6. Add the celery rings and sauté them briefly.
7. Pour off the soaking water from the beans. Let the beans drain well.
8. Add the drained beans to the vegetables in the pot.
9. Pour the broth over the beans and vegetables.
10. Let the soup simmer on medium heat for about one hour.
11. Rinse the fresh herbs under running water.
12. Shake the herbs dry.
13. Tie the herbs together into a small bundle.
14. After about 30 minutes of cooking time, add the herb bundle to the stew.
15. Season the soup with salt.
16. Continue cooking the stew until the beans are tender.
17. Wash the mussels thoroughly.
18. Remove the beard fibers from the mussels.
19. Discard any mussels that are already open.
20. Pour boiling water over the tomatoes.
21. Shock the tomatoes immediately with cold water.
22. Remove the skin from the tomatoes.
23. Cut the tomatoes into quarters.
24. Remove the seeds from the tomato quarters.
25. Dice the tomato flesh into small cubes.
26. Add the mussels and the tomato cubes to the stew.
27. Let the ingredients steep in the stew for about five minutes.
28. Finally, season the soup with lemon juice.
29. Remove all mussels from the pot that remained closed after cooking.
30. Finely chop the parsley and sprinkle it over the finished soup.
31. Serve the soup hot.

Nutrition per serving

kcal: 235
Protein: 20 g · Fett/Fat: 9 g · Carbs: 17 g