Italian Mixed Bean and Shellfish Broth

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Italian Mixed Bean and Shellfish Broth
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Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
6
Ingredients
½ cup dried cannellini beans (soaked overnight)
½ cup dried, red Kidney beans (or borlotti beans)
3 Tbsps olive oil
3 cloves garlic cloves (crushed)
32 ozs mussels (scrubbed and beards removed)
½ cup dry white wine
1 tsp salt
greshly-ground Black pepper (to taste)
1 onion (chopped)
1 stick Celery (sliced)
2 sprigs thyme
2 sprigs Fennel
2 cups diced Tomatoes
2 carrots (diced)
To garnish
fennel fronds
To serve
toasted, rustic Bread
How healthy are the main ingredients?
TomatoKidney beansCeleryolive oilgarlic clovethyme

Preparation steps

1.
Drain the beans and put into a pan. cover with water and bring to a boil. Boil rapidly for 10 minutes, then cover and simmer gently for 30-40 minutes, until the beans are tender. Drain, reserving 500ml|2 cups of the cooking liquid.
2.
Heat 2 tablespoons olive oil in a large frying pan. Add half the garlic and cook gently until softened. Add the mussels, wine, salt, and pepper. Cover and simmer for 6-8 minutes, until the mussels open. Discard any that are cracked or that don't open.
3.
Remove the mussels from the pan with a slotted spoon and set aside. Strain the cooking liquid through a sieve into a bowl.
4.
Shell the mussels (reserve a few mussels in the shells) and add all the mussels to the strained cooking liquid. Cover and chill until needed.
5.
Heat the remaining olive oil in a large pan. Add the remaining garlic, the onion and celery. Cook gently until the onion and celery have softened. Add the herbs and tomatoes, stir well, cover and simmer for 5 minutes.
6.
Add the beans, the reserved bean cooking liquid and the carrots and mix well. Cover and bring to a boil. Reduce the heat and simmer for 25 minutes, until the carrots are tender.
7.
Add the mussels and their reserved liquid and cook, covered, for 5 minutes. Serve immediately garnished with fennel, with toasted rustic bread.