Italian Beans, Mussels and Pasta Soup with Tomatoes
This hearty Italian soup combines tender Great Northern and kidney beans with fresh mussels and pasta in a savory tomato-based broth. The mussels are first steamed in white wine and garlic, creating a flavorful base that's enhanced with aromatic herbs like basil and fennel. Potatoes add substance while ditalini pasta makes it a complete meal. This rustic soup showcases the Italian tradition of combining seafood with legumes, perfect for a comforting dinner that brings the flavors of coastal Italy to your table.
Ingredients
- ½ cup dried Great Northern or cannellini beans
- ½ cup dried red kidney or borlotti beans
- ¼ cup Extra-Virgin Olive Oil
- 2 tablespoons Extra-Virgin Olive Oil
- 3 cloves garlic, minced
- ¼ cup flat-leaf parsley, minced
- 2 pounds mussels, scrubbed and debeardedclams1:1pescatarian
similar shellfish
- ½ cup dry white wine
- 1 teaspoon fine sea salt
- freshly ground black pepper, to taste(optional)
- 1 large onion, chopped
- 2 tablespoons fresh basil, minced
- ¼ cup fennel leaves or flat-leaf parsley, choppedextra parsley1:1vegetarian
herb substitute
- 2 cups diced peeled tomatoes or Tomato and Basil Sauce
- 2 medium all-purpose potatoes, peeled and cubed
- 2 cups Ditalini or Elbow Macaroni, cooked
Instructions
- 1
Place beans in a pot, cover with water, and bring to a boil
- 2
Cover and simmer over medium heat until beans are al dente
- 3
Drain beans, reserving cooking liquid
- 4
Heat olive oil in a large skillet and add half the garlic
- 5
Sauté garlic until it softens
- 6
Add parsley, mussels, wine, salt, and pepper
- 7
Cover and simmer until mussels open
- 8
Remove mussels with slotted spoon and let cool
- 9
Strain the mussel cooking liquid into a bowl
- 10
Shell the mussels, discarding any that are cracked or did not open
- 11
Add shelled mussels to reserved cooking liquid and refrigerate
- 12
Heat remaining olive oil in the skillet over medium heat
- 13
Add remaining garlic, onion, basil, and fennel leaves
- 14
Sauté until onion is wilted
- 15
Add diced tomatoes, stir well, cover, and simmer
- 16
Add beans, reserved bean cooking liquid, and potatoes
- 17
Mix well, cover and simmer
- 18
Add mussels and their reserved liquid and cook covered
- 19
Add pasta and cook until heated through
- 20
Serve immediately
Tips
If you prefer a thinner soup consistency, add additional reserved bean cooking water gradually until you reach your desired texture.
Discard any mussels that remain closed after cooking, as they may not be safe to eat.
For best flavor, use good quality extra-virgin olive oil and fresh herbs rather than dried whenever possible.
Good to Know
Refrigerate leftover soup for up to 3 days. The mussels and pasta may absorb some broth during storage.
Cook beans and prepare mussel base up to 1 day ahead. Add pasta and final heating just before serving.
Serve immediately while hot with crusty bread and a drizzle of extra-virgin olive oil.
Common Mistakes
Don't overcook mussels to avoid rubbery texture
Discard unopened mussels to avoid food safety issues
Substitutions
similar shellfish
similar size pasta
herb substitute
FAQ
Can I use canned beans instead of dried?
Yes, use about 2 cups of drained canned beans and add them in the last 10 minutes. You'll need additional broth or water since you won't have bean cooking liquid.
What if I can't find fresh mussels?
You can substitute with other shellfish like clams or even cooked shrimp added in the final minutes. Frozen mussels work but may have less flavor.
How long will this soup keep?
Refrigerate for up to 3 days. The pasta will continue to absorb liquid, so you may need to add more broth when reheating.