- 1 kg purged clams
- 600 g 1 head of turnip greens
- 500 g vegetable broth
- 230 g sliced champignons
- 200 g boiled cannellini beans
- 1 baguette
- extra virgin olive oil
Peel turnip greens, keeping only the tenderest leaves and small flowers.
Heat in a large saucepan a veil of oil with 1 clove of garlic and 1 sprig of thyme. Add the clams, cover with a lid and let them open. Remove the clams and filter their water, which you will then use for the soup.
Clean the pan, heat more oil, 1 clove of garlic and add the mushrooms; sauté them for 1 minute, then add the turnip greens and cannellini beans.
wet with the water of the clams, then add the vegetable broth and the clams. Bring everything back to a boil and turn off. Season with salt and pepper.
Cut the baguette to bias slices, toast them in a pan with a drizzle of oil and serve them with the soup.
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