Pasta E Vognole (Pasta & Clam Soup) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. Ingredients:
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) cans of 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 |
Directions:
1. 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.
2. Stir garlic into the vegetables, then deglaze with the white wine. Cook until liquid is gone.
3. 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.
4. 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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