Recipe for Minestrone with Clams 
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Yield:
10
Ingredients:
Amount Ingredient
1 cup dried baby lima beans
1 tbl olive oil
2 cup finely chopped onion
1 tsp fennel seeds crushed
1 tsp dried whole thyme
3 x cloves garlic minced
1/2 oz low-sodium chicken broth (5 cans)
2 cup diced zucchini
1 cup small seashell macaroni uncooked
1/2 cup chopped fresh flat-leaf parsley
3/4 tsp grated lemon rind
1/4 tsp salt
1/4 tsp crushed red pepper
1 x 10 oz. can whole baby clams n) undrained
5 tbl grated Parmesan cheese
Instructions:
Instructions: 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 5 minutes. Add beans and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour. Add zucchini and next 6 ingredients; cook 15 minutes or until pasta is done.

Yield: 10 servings (serving size: 1 cup soup and 1/2 tablespoon cheese).

Serving Ideas : Garnish with fresh clams, if desired.

NOTES : This inventive soup combines the ingredients of two trattoria classics: minestrone (which is made differently in every trattoria according to family tradition) and white clams with garlic and pasta. Ladle soup into individual soup bowls; sprinkle with cheese. Bobies Notes: This is delicious. I prepared the beans and onions etc. one day, then reheated and added the zucchini and rest of ingredients.

I started this soup last night and finished it this morning. It is really
good.

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