Beans and Mussels Pasta Soup with Grana Padano and Rosemary
Ingredients 300 g short ridged ziti pasta
1 kg mussels (cleaned)
100 g Grana Padano
150 g cannellini beans (precooked)
150 g red beans (precooked)
2 garlic cloves
Extra virgin olive oil
Salt & pepper
PreparationIn a casserole dish, heat a drizzle of olive oil and a clove of garlic; add the mussels, cover with a lid, and wait until the mussels open. Once the mussels have opened, filter the cooking water with a fine mesh strainer and set aside. Discard the unopened mussels.
In a large non-stick pot, heat a drizzle of olive oil and a chopped clove of garlic, add the beans and the rosemary, and cook over medium heat for 20-25 minutes. Season with salt and pepper to taste.
Cook the pasta in plenty of salted water, drain when al dente and sauté in the casserole dish with the beans. Add the mussels and the cooking water, stir well and before removing from the heat then add the grated Grana Padano and stir well.