Brodetto with Mussels
1 can (19oz) Longo’s Cannellini or Romano Beans, drained and rinsed
1 can (19oz) Longo’s Petite Cut Tomatoes with Olive Oil and Garlic
1 container (946mL) no salt added Longo’s Chicken Broth
1 pkg (907g) fresh mussels, rinsed
3 tbsp chopped fresh Longo’s Basil
Longo’s Extra Virgin Olive Oil
Salt and pepper
- •Heat 2 tbsp Longo’s Extra Virgin Olive Oil in soup pot over medium heat. Cook 1 chopped onion and 3 minced cloves garlic for 5 minutes or until softened. Add beans and tomatoes, simmer for 5 minutes. Add chicken broth and bring to a boil, reduce heat and simmer for 10 minutes.
- •Add mussels, basil and 1/4 tsp each salt and pepper to broth; cover and cook for about 10 minutes or until mussels open. Ladle into shallow bowls to serve.
- •No basil? No problem. Substitute parsley for colour and flavour.
- Protein 38g
- Fibre 8g
- Fat 11g
- Sugar 10g
- Carbs 45g
- Sodium 1000mg