Beans, Mussels, And Pasta Soup

Recipe Instructions Place the beans in a pot, cover with 5 cups of water, and bring to a boil. Cover and simmer over medium heat for 40 to 50 minutes, or until the beans are al dente. Drain, reserving 2 cups of the cooking liquid. Meanwhile, heat 3 tablespoons of the olive oil in a large skillet. Add half the garlic and saute until it softens. Add the parsley, mussels, wine, salt, and pepper. Cover and simmer until the mussels open, about 6 to 8 minutes. Scoop the mussels out of the pan with a slotted spoon and let them cool. Strain the cooking liquid into a bowl. When cool enough to handle, shell the mussels, discarding any that are cracked or did not open. Add the mussels to the reserved cooking liquid, cover, and refrigerate. Return the skillet to the stove and heat the remaining 3 tablespoons olive oil over medium heat. Add the remaining garlic, the onion, basil, and fennel leaves. Saute until the onion is wilted. Add the diced tomatoes or tomato sauce, stir well, cover, and simmer for 5 minutes. Add the beans, the reserved bean cooking liquid, and the potatoes and mix well. Cover and simmer for 25 minutes. Add the mussels and their reserved liquid and cook, covered, for 5 minutes. Add the ditalini or elbow macaroni and cook for 2 to 3 minutes, until heated through. Serve immediately. Note: If you prefer a thinner soup, add additional bean water. This recipe yields 6 to 8 servings.