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White Bean Soup with Shellfish and Pesto

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Five spoons Phyliss J. Myers from Miramar, Florida on 1/28/2003 8:32:00 AM

My husband and I made this together. We used canned beans and fresh mussels. Preparation took a little longer than expected, however, it was well worth it. What I especially liked is that we did not add the mussels to the soup. We placed them in the bottom of the bowl when serving and drizzled the pesto over the top. This way we can use the soup itself without the shellfish. We are going to adapt it and try using other ingredients besides shellfish. Next time we are thinking of using chariso or andui sausage.

Five spoons Anonymous from Columbia, SC / San Francisco, CA on 3/8/2008 2:17:00 PM

The recipe instructions are fine. If you've made pesto before, and know how to cook shellfish, you'll be fine. We used clams. I don't usually cared for cooked fish or shellfish, but this was really good. The flavors were very complementary of one another. Give it a try!

Five spoons Anonymous from Federal Way, WA on 2/24/2008 11:52:00 PM

This was a very poorly written recipe with flavors that did not combine well nor did they constitute a complete soup. It was disgusting. We actually threw it away and skipped dinner. We've never done that before but this was really really a waste of time and resources. Do not cook this nasty soup.

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