Pasta E Vognole (Pasta & Clam Soup)

Pasta E Vognole (Pasta & Clam Soup) created by charliehhi

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.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@charliehhi
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@charliehhi
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"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."

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  1. charliehhi
    Pasta E Vognole (Pasta & Clam Soup) Created by charliehhi
  2. peggywhhi
    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.
  3. charliehhi
    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.
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