Lupine soup Italy Recipe

First, clean and gut the lupine (do it the same way you would for clams; see here for instructions). Then put it in a pot with a lid and heat until the valve opens.
Remove any lupines that are still closed, shell the rest (save the open shells for garnishing), strain the cooking water and set aside.

Finely chop celery, carrots and onions, fry in a saucepan with salt, oil, cherry tomatoes, chili pepper and basil, add wine and simmer for a few minutes. Once the cherry tomatoes are soft, blend them with a mixer. Add the shelled lupine.

Lupine soup is ready. Remove to a plate, garnish with shelled lupines set aside, and serve.