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Borlotti beans soup with mussels, potato and silverbeet


Ingredients for 4

2 Cloves of garlic

1 Small dried chilli

3 Tins of borlotti beans drained and rinsed 

24 Fresh mussels medium small

1 Small bunch of Italian parsley roughly chopped

200g of fresh silverbeet 

2 Medium size potato peeled and chopped into 2cm cubes

2 Tablespoons of tinned chopped Italian tomatoes


  1. In a large pot fry the garlic and chilli gently with some extra virgin olive oil

  2. Add the tomato and simmer for a few minutes

  3. Pour in the potato and a little water or vegetable stock to cover them. Simmer for 5 to 8 minutes until the potato turns soft.

  4. Add the borlotti beans, mussels and the silverbeet while adding a little water or stock if it is too thick.

  5. Cook on medium heat for 10 minutes until the mussels are open. Serve with toasted rustic bread and a drizzle of extra virgin olive oil on the top!

Buon Appetito!  

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