Minestrone Soup With Clams Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup diced (1/2-inch) carrots

1 bouquet garni (1 sprig each of basil, parsley and bay leaf)


Salt and freshly ground black pepper

1/4 cup tomato paste

1/2 cup diced (1/2-inch) celery stalk

1/2 cup fresh basil leaves, packed

2 cups Saffron Pasta Shells, recipe follows

2 quarts chicken or vegetable stock

3 tablespoons olive oil

4 to 8 tablespoons Pistou Sauce, recipe follows

1/2 cup diced (1/2-inch) eggplant

2 ounces small dry pasta shells

1/2 cup diced (1/2-inch) yellow squash or zucchini

1 cup diced (3/4-inch) baking potatoes, like russets

1 tablespoon minced garlic

1 tablespoon flour

1/2 cup diced (1/2-inch) red bell pepper

Extra-virgin olive oil, to drizzle

1/2 cup canned garbanzo beans, drained, rinsed, and peeled

1 cup tomato concasse


2 pounds Littleneck clams, cleaned and soaked in salted water for 15 minutes, drain

1 clove garlic

1/2 cup diced (1/2-inch) yellow bell pepper

2/3 cup olive oil

Pinch salt


1/2 cup diced (1/2-inch) fennel bulb

Pinch saffron threads

1/2 cup diced (1/2-inch) zucchini

6 bias slices baguette, brushed with olive oil, grilled, sliced in half lengthwise

1 cup chopped onion

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