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The ingredients needed to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Provide 800 g mussels
- Provide 1 tin chickpeas - drained
- Provide Clove garlic
- Use 200 ml veg stock
- Get 2 tablespoons passata sauce
- Prepare to taste Salt
- Use 2 tablespoons olive oil
- Prepare Small glass of white wine
- Use Parsley to serve
Instructions to make Zuppa di Cozze e ceci mussel and chickpea soup:
- Firstly, wash the mussels, removing the beard. Then place in a large pan. Cover and heat on medium until they open and release their water. Drain and cool. Shell the mussels keeping some whole
- Make the stock. Heat oil in a pan and gently cook the garlic for about 2 minutes, then remove it. Add the drained chickpeas and turn up the heat to medium. Now add the wine and let it evaporate
- Add the stock, passata and simmer on low for about 5 minutes. Now remove half the sauce and blend separately using a hand blender until smooth. Now add it back in
- Stir and mix well. Add the mussels and simmer for another 3-4 minutes until heated through. Serve with fresh parsley and crusty bread
Serve soup with a some mussels and and toast for scarpetta. Season to taste, serve drizzled with extra-virgin olive. Mussel Soup. · La Zuppa di cozze e polipetti è una ottima ricetta di mare se desiderate portare tutto il sapore del Mediterraneo a tavola. Con questa ricetta vi mostriamo quanto è semplice realizzare in casa un delizioso affettato vegetale a base di ceci, aromatizzato con capperi, pomodori. This was the BEST soup that I have ever had!
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