Cavatelli pasta soup with clams and cannellini beans

Serve 6

Prepare the stock following the instruction on the package. In a pan, with a tbsp of evoo sauté 300 g. of cannellini beans with the tricolour spicy sauce. Blend  the remaining cannellini it with 200 g. of water  to obtain a smooth sauce then add it to the pan with the others beans Dilute everything with the stock made previously and bring to a boil. At this point add in the cavatelli  pasta. In a pan, with a drizzle of evoo, some garlic and parsley  sauté the clams for few minutes. Add the clams to the soup, adjusting the consistency of the soup with more broth if needed. Serve hot with a drizzle of evoo and some croutons.