Minestrone Soup with Clams Recipe

Name: Minestrone Soup with Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 tablespoon minced garlic; 1/2 cup diced (1/2-inch) yellow squash or zucchini; 1/2 cup diced (1/2-inch) eggplant; 1/2 cup diced (1/2-inch) zucchini; 1/2 cup diced (1/2-inch) celery stalk; 1/2 cup diced (1/2-inch) yellow bell pepper; 1/2 cup diced (1/2-inch) red bell pepper; 1/2 cup diced (1/2-inch) fennel bulb; 1/2 cup diced (1/2-inch) carrots; 1 cup chopped onion; 1 cup tomato concasse; Salt and freshly ground black pepper; Sugar; 1 tablespoon flour; 1/4 cup tomato paste; 2 quarts chicken or vegetable stock; 1 cup diced (3/4-inch) baking potatoes, like russets; 1 bouquet garni (1 sprig each of basil, parsley and bay leaf); 2 pounds Littleneck clams, cleaned and soaked in salted water for 15 minutes, drain; 1/2 cup canned garbanzo beans, drained, rinsed, and peeled; 2 cups Saffron Pasta Shells, recipe follows; 4 to 8 tablespoons Pistou Sauce, recipe follows; Extra-virgin olive oil, to drizzle; 6 bias slices baguette, brushed with olive oil, grilled, sliced in half lengthwise; Water; Salt; Pinch saffron threads; 2 ounces small dry pasta shells; 2/3 cup olive oil

Servings: persons

3 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup diced (1/2-inch) yellow squash or zucchini
1/2 cup diced (1/2-inch) eggplant
1/2 cup diced (1/2-inch) zucchini
1/2 cup diced (1/2-inch) celery stalk
1/2 cup diced (1/2-inch) yellow bell pepper
1/2 cup diced (1/2-inch) red bell pepper
1/2 cup diced (1/2-inch) fennel bulb
1/2 cup diced (1/2-inch) carrots
1 cup chopped onion
1 cup tomato concasse
Salt and freshly ground black pepper
Sugar
1 tablespoon flour
1/4 cup tomato paste
2 quarts chicken or vegetable stock
1 cup diced (3/4-inch) baking potatoes, like russets
1 bouquet garni (1 sprig each of basil, parsley and bay leaf)
2 pounds Littleneck clams, cleaned and soaked in salted water for 15 minutes, drain
1/2 cup canned garbanzo beans, drained, rinsed, and peeled
2 cups Saffron Pasta Shells, recipe follows
4 to 8 tablespoons Pistou Sauce, recipe follows
Extra-virgin olive oil, to drizzle
6 bias slices baguette, brushed with olive oil, grilled, sliced in half lengthwise
Water
Salt
Pinch saffron threads
2 ounces small dry pasta shells
2/3 cup olive oil
1 clove garlic
Pinch salt
1/2 cup fresh basil leaves, packed

1
In a stockpot, heat the olive oil.
2
Saute the garlic, yellow squash, eggplant, zucchini, celery, bell peppers, fennel, carrots, onion, and tomato until glossy.
3
Season with salt, pepper, and sugar, to taste.
4
Stir in the flour and continue to cook until golden in color.
5
Stir in the tomato paste, stock, potatoes, and bouquet garni.
6
Bring mixture to a boil, then lower to a simmer.
7
Cook until the potatoes are al dente.
8
Add clams, cover, and cook for 4 to 5 minutes or until clams open.
9
Uncover and remove bouquet garni.
10
Add the garbanzo beans and Saffron Pasta Shells.
11
Divide onto 4 soup plates and drizzle with Pistou Sauce and extra virgin olive oil.
12
Garnish with 3 slices of grilled baguette.
13
Serve immediately.
14
Bring water, salt and saffron to a boil.
15
Add dry pasta shells and cook until al dente.
16
Drain and rinse in cold water.
17
Lightly dress with olive oil.
18
Refrigerate until needed.
19
In a blender, combine olive oil, garlic, and salt.
20
Process until garlic is minced, then while motor is running, add the basil leaves.
21
Continue to process until pureed.
22
Refrigerate until needed.

2561

kcal

Calories

207

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 tablespoon minced garlic, 1/2 cup diced (1/2-inch) yellow squash or zucchini, 1/2 cup diced (1/2-inch) eggplant, and more.

Yes, Minestrone Soup with Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minestrone Soup with Clams

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