Serves 2

15ml oil
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

Step 1

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.

Step 2

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.

Step 3

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.