clam and cannellini bean soup |
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My husband found this winner in a recent Cooking Light magazine. Full of flavor but not heavy. Cannellini beans have a sturdy texture and hold up well in the broth.
Adding a simple green salad and loaf of bread makes this dinner.
1/2 an onion, finely chopped
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24 fresh clams
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In a dutch oven, heat oil and garlic and red pepper flakes. Add celery and onion and stir constantly. Add wine and cook for a minute or so (to burn off the alcohol). Stir in tomatoes, broth, clam juice, chicken stock and cannellini beans. Bring to a slow boil, cover and let it simmer for a couple of minutes. Add clams, cover and cook on medium/high for about 5 minutes, until the clamshells open. Toss out the un-opened ones.
Spoon soup into bowls and distribute clams into each bowl so that no one will fight.