1 large onion, sliced
1 clove of garlic, finely chopped
4 sticks celery, sliced
225g carrots, finely chopped
1 litre fish or vegetable stock
425g can chickpeas, drained
125g fresh pasta shells
900g fresh mussels, washed and debearded salt and pepper
Heat the oil in a large pan. Cook the onion until
it is soft and transparent. Stir in the garlic, celery and carrots
and cook for a further three to four minutes.
Add the stock and chickpeas, cover and simmer
until the vegetables are tender. Stir in the fresh pasta and continue
to simmer until almost cooked.
Add the mussels to the soup, cover and cook for
five minutes, or until the mussels have opened. Discard any that
don’t. Season and serve immediately with crusty bread.