Chunky Minestrone Primavera with Clams |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This stew is a wonderful mélange of spring vegetables, but it will take to almost any variation. Ingredients:
1 tablespoon olive oil |
1 1/2 cups diced fennel bulb (about 1 large bulb) |
1 cup chopped onion |
2 1/2 cups diced zucchini |
2 cups diced baking potato (about 8 ounces) |
1 1/2 cups water |
3/4 cup diced carrot |
1/2 cup uncooked long-grain rice |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 (16-ounce) cans fat-free, less-sodium chicken broth |
1 (15.5-ounce) can great northern beans or other white beans, rinsed and drained |
2 garlic cloves, minced |
1 cup shelled green peas (about 1 pound unshelled) |
1/3 cup chopped fresh flat-leaf parsley |
1/4 cup chopped fresh basil |
1 (6 1/2-ounce) can chopped clams, undrained |
1/2 cup (2 ounces) grated asiago or fresh parmesan cheese |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add fennel and onion, and sauté for 5 minutes. Add zucchini and the next 10 ingredients (zucchini through garlic); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add peas, parsley, basil, and clams, and cook, uncovered, 5 minutes. Ladle soup into each of 8 bowls; sprinkle with cheese.
|
|