Prep 20 mins
Cook 50 mins
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.
- 1 slice thick-cut bacon, cut into 1/2-inch x 1/2-inch pieces
- 1 cup onion, finely chopped
- 2 celery ribs, finely chopped
- 1⁄2 cup bell pepper, chopped (any color)
- 1 carrot, scraped and diced
- 2 garlic cloves, minced (or use garlic press)
- 1⁄2 cup dry white wine
- 1 1⁄2 cups fat free chicken broth
- 2 (6 ounce) cansof chopped clams, juice reserved
- 2 bay leaves
- 1 teaspoon garden fresh oregano leaves, chopped
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley leaves, chopped
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon kosher salt
- 1 (14 ounce) can diced tomatoes, briefly blended
- 1 tablespoon tomato paste
- 6 ounces uncooked ditalini
- In a large, heavy bottom, sauce pan, sauté 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.
I made this for lunch; easy and delicious. Add a piece of crusty bread and you have a tasty lunch. The pasta absorbs much of the liquid, so I added some more chicken broth when I re-heated it the next day.