Pasta E Vognole Pasta Clam Soup

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A twist on the traditional pasta e fagioli, chopped clams is substituted for cannellini beans in a tomato-vegetable soup that mimics manhattan clam chowder with pasta in lieu of potato.

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Steps

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In a large , heavy bottom , sauce pan , saut bacon until cooked but not crisp.

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Add the onion , celery , bell pepper and carrot.

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Cook covered on medium-low until soft , about 10 minutes.

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Stir garlic into the vegetables , then deglaze with the white wine.

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Cook until liquid is gone.

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Add the chicken broth , the reserved clam juice and the remaining ingredients , except the pasta.

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Bring to a boil , then simmer covered for 30 minutes.

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Add the pasta and the clams and cook until the pasta is al dente , stirring frequently to keep the pasta from sticking to the bottom of the pan.

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Ingredients

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bacon, onion, celery ribs, bell pepper, carrot, garlic cloves, dry white wine, fat free chicken broth, clams, bay leaves, oregano leaves, dried oregano, fresh parsley leaves, fresh ground black pepper, kosher salt, diced tomatoes, tomato paste, ditalini