Minestrone with clams

Yield: 10 Servings

Measure Ingredient
1 cup Dried baby lima beans
1 tablespoon Olive oil
2 cups Finely chopped onion
1 teaspoon Fennel seeds -- crushed
1 teaspoon Dried whole thyme
3 \N Cloves garlic -- minced
52½ ounce Low-sodium chicken broth --
\N \N (5 cans)
2 cups Diced zucchini
1 cup Small seashell macaroni --
\N \N Uncooked
½ cup Chopped fresh flat-leaf
\N \N Parsley
¾ teaspoon Grated lemon rind
¼ teaspoon Salt
¼ teaspoon Crushed red pepper
10 ounces Can wh baby clams undrained
5 tablespoons Grated Parmesan cheese
\N \N Fresh clams -- (optional)

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

Heat oil in pan over medium heat. Add onion and next 3 ingredients; saute 5 minutes. Add beans and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour. Add zucchini and next 6 ingredients; cook 15 minutes or until pasta is done. Yield: 10 servings (serving size: 1 cup soup and ½ tablespoon cheese).

Recipe By : Cooking Light, Sept 1994, page 94 From: Date:

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