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Delicious Soup: Clams, Mushrooms, Turnip greens and Chickpeas

Zuppetta di lupini, funghi, ceci e cime di rapa
Delicious Soup:Clams, mushroom, turnip green and chickpeas

I took a couple of kg of Clams, I used half of them for the classic Spaghetto with garlic, chilli and parsley, the remaining one I used for a recipe I saw some time ago and that inspired me a lot, The Clams, Mushrooms and turnip Greens Soup

I introduced some variations according to ingredients and my taste but .. guys! Absolutely to try.

I would have liked to use only fresh porcini mushroom but there are none at the moment, so I opted for a mix of dry porcini found in water and champignons.

DIFFICULTY: medium PREPARATION TIME: 25 minutes COOKING TIME: 20 minutes + 40-50 minutes for the broth COST:


  • 1 kg of clams already purged (put them in cold water a few hours before with coarse salt and change the water a couple of times at least)

  • 500 gr of turnip greens

  • 200 gr of thinly sliced ​​mushrooms

  • 500 gr of vegetable broth (celery, carrot, onion, parsley)

  • 100 g of boiled chickpeas or cannellini beans (canned ones are fine too)

  • 2 cloves of garlic

  • 1 fresh chilli

  • 1 sprig of fresh thyme

  • 1 baguette or bread to slice

  • extra virgin olive oil

  • salt and pepper


Start preparing the vegetable broth, celery, carrot, onion, parsley, salt and a drop of oil.

Clean the turnip greens, keep the leaves tender and the florets and wash them well, then remove the excess water.

Clean and slice the mushrooms (and fresh porcini if ​​you have any); if you use dried porcini, soak them in warm water for 20 minutes. Rinse briefly to remove any residue.

Cut the bread into slices and, if you like, put it in the oven with the grill function for a few minutes to grill it.

In a large pan, sauté garlic, thyme and chopped chilli pepper and seeded in a little oil, add the clams, cover and let them open. Strain the cooking liquid and keep it aside.

In the same pan, clean, brown the garlic with oil, add the mushrooms (squeeze the dried mushrooms), after a minute add the turnip greens and chickpeas.

Sprinkle with the water from the shellfish, now add the vegetable broth and the clams. Bring to boil and turn off, season with salt and pepper if you like.

Arrange the toasted bread and soup in bowls.

Advice: shell part of the clams so that it is easier to eat the soup, let's say half but adjust according to your habits, for example I like that those with shells are many.

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