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Minestrone With Clams

Recipe By : Cooking Light, Sept 1994, page 94
Serving Size: 10 Preparation Time :0:16
Categories: Pasta


1 cup dried baby lima beans
1 tablespoon olive oil
2 cups finely chopped onion
1 teaspoon fennel seeds --crushed
1 teaspoon dried whole thyme
3 cloves garlic --minced
52 1/2 ounces low-sodium chicken broth -- (5 cans)
2 cups diced zucchini
1 cup small seashell macaroni --uncooked
1/2 cup chopped fresh flat-leaf parsley
3/4 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
110 ounce wh baby clams -- (1 can) undrained
5 tablespoons grated Parmesan cheese
Fresh clams --(optional)


Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.Heat oil in pan over medium heat. Add onion and next 3 ingredients; saute 5minutes. Add beans and broth; bring to a boil. Cover, reduce heat, and simmer1 hour. Add zucchini and next 6 ingredients; cook 15 minutes or until pastais done. Yield: 10 servings (serving size: 1 cup soup and 1/2 tablespooncheese).

Serving Ideas : Garnish with fresh clams, if desired.

NOTES : individual soup bowls; sprinkle with cheese.

Nutr. Assoc. : 2114 0 0 0 0 0 0 5663 848 1036 0 0 0 2716 0 0

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