q.s. Salt
q.s. Parsley
q.s. Garlic
q.s Cavatelli Pasta
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.
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