Minestrone Soup With Clams

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Pinch saffron threads

2 ounces small dry pasta shells

Extra-virgin olive oil

1/3 cup extra-virgin olive oil

1/2 clove garlic

Pinch salt

1/4 cup packed fresh basil leaves

3 tablespoons extra-virgin 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) carrot

1 cup chopped onion

1 cup tomato concasse (peeled, seeded, and diced fresh tomato)


Freshly ground black pepper


1 tablespoon all-purpose flour

1/4 cup tomato paste

2 quarts chicken stock

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

1 bouquet garni (see "Cooking Tips"), made of 1 bay leaf and 1 sprig each of basil and parsley

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

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

Extra-virgin olive oil, to drizzle

6 diagonal slices baguette, brushed with olive oil, grilled or broiled, and sliced in half lengthwise

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