Steamed Clams Fagioli

By ctozzi

Great soup on cold winters night.
First course soup is mostly vegetables, but the clams make it more substantial

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/8 to 1/4 teaspoon crushed red pepper
• 1/4 cup dry white wine
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3/4 cup fat-free, less-sodium chicken broth
• 1/4 cup clam juice
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (15.5-ounce) can cannellini beans, rinsed and drained
• 24 littleneck clams
• 8 (1/2-inch-thick) slices whole-wheat French bread baguette (about 8 ounces), toasted

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

Heat the oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute, stirring frequently. Add onion and celery; sauté for 1 minute, stirring frequently. Add red pepper; cook 1 minute. Stir in wine; cook 1 minute. Stir in tomatoes; bring to a simmer. Cook 5 minutes, stirring frequently. Add broth and next 6 ingredients (through beans); bring to a boil. Cover and reduce heat; simmer 2 minutes. Add clams to pan. Cover and cook over medium-high heat 5 minutes or until clams open; discard unopened shells. Ladle 2/3 cup soup into 8 bowls; top each with 3 clams. Serve with toast