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: