Description
A twist on the traditional pasta e fagioli, chopped clams is substituted for cannellini beans in a tomato-vegetable soup that mimics manhattan clam chowder with pasta in lieu of potato.
Ingredients
- Bacon
- Onion
- Celery Ribs
- Bell Pepper
- Carrot
- Garlic Cloves
- Dry White Wine
- Fat Free Chicken Broth
- Clams
- Bay Leaves
- Oregano Leaves
- Dried Oregano
- Fresh Parsley Leaves
- Fresh Ground Black Pepper
- Kosher Salt
- Diced Tomatoes
- Tomato Paste
- Ditalini
Instructions
- In a large, heavy bottom, sauce pan, saut bacon until cooked but not crisp
- Add the onion, celery, bell pepper and carrot
- Cook covered on medium-low until soft, about 10 minutes
- Stir garlic into the vegetables, then deglaze with the white wine
- Cook until liquid is gone
- Add the chicken broth, the reserved clam juice and the remaining ingredients, except the pasta
- Bring to a boil, then simmer covered for 30 minutes
- Add the pasta and the clams and cook until the pasta is al dente, stirring frequently to keep the pasta from sticking to the bottom of the pan