Pasta e Fagioli con Cozze

Clean mussels, discarding open ones.

Sauté onion, garlic, carrot, and celery in olive oil.

Add tomato sauce and broth. Simmer.

Cook mussels until they open, then remove.

Add cooked beans, thyme, oregano, salt, and pepper.

Cook Pete's Rotini until al dente in salted boiling water. Drain and set aside.

Combine pasta and soup. Let flavors meld.

Serve soup with mussels.

Garnish with chopped parsley.