Shells in Bean Soup

 Shells in Bean Soup

Difficulty: Easy

Prep time: 30 minutes 

Cooking: 2 hours and 15 minutes

Servings: 4 persons

Ingredients: 

• 200 g of white beans from Spain 
• a wedge of clams
• 400 g of cherry tomatoes of garlic
• 400g of mussels
• 150 g of clams 
• 150 cherry tomatoes
• a sprig of parsley 
• 6 tablespoons of extra virgin olive oil
• salt and pepper

Preparations:

1. Soak the beans overnight in cold water, drain them, transfer them to a saucepan, cover them with water, add the garlic clove, bring to the boil and cook over low heat for 2 hours. 
2. Carefully wash the clams, cockles and mussels; put everything in a large pan with 2 tablespoons of oil and the chopped parsley; let them open over high heat and with the container covered. 
3. Drain all the molluscs, remove the shells, except for a few that you will need to decorate the soup, finally filter their cooking liquid and keep it aside. 
4. Heat 4 tablespoons of oil in a saucepan, brown half of the drained beans, add the washed and sliced ​​cherry tomatoes and the remaining beans previously blended with their cooking water. 
5. Add the filtered shellfish liquid, salt and pepper, bring to the boil, add the shellfish and mix. Divide the soup into 4 bowls, decorate with the shells kept aside and serve immediately.