clam and cannellini bean soup
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
2-3 stalks of celery, finely chopped
1/4 cup white wine (if you have it)
1/4 cup clam juice
3/4 cup chicken broth
1 can of diced tomatoes (14.5 oz)
1 can of cannellini beans, rinsed and drained
24 fresh clams
2-3 cloves of garlic, finely chopped
1/4t red pepper flakes
1/2t dried oregano (more if fresh)
Black pepper to taste
A splash of olive oil
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.