Fish Dishes
Mussel and Pasta Soup
A hearty soup of mussels, pasta shells, chickpeas, celery and carrot in fish or vegetable stock. A meal in a bowl with crusty bread.
- Serves 4
- About 40 min
- One pot
Method
Heat the oil in a large pan. Cook the onion until soft and transparent.
Stir in the garlic sauce, celery and carrots and cook for a further 3–4 minutes.
Add the stock and chickpeas, cover and simmer until the vegetables are tender.
Stir in the pasta shells and simmer until almost cooked.
Add the mussels, cover and cook for 5–6 minutes, until the shells have opened. Throw away any that stay shut.
Season and serve at once with chunks of crusty bread.
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Chef’s notes
- Nutrition per portion (approx., from the original recipe): 305 kcal, 19 g protein, 7 g fat, 44 g carbohydrate, 8 g fibre.
Shopping list for 4 portions
Meat & poultry
Fruit & veg
Tins, jars & stock
Oils, vinegars & sauces
Store cupboard (check you have)
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