Recipe - Minestrone With Clams

1 cup Dried baby lima beans
1 tablespoon Olive oil
2 cup Finely chopped onion
1 teaspoon Fennel seeds; crushed
1 teaspoon Dried whole thyme
3 Cloves garlic; minced
52 One half ounce Lowsodium chicken broth;
(5 cans)
2 cup Diced zucchini
1 cup Small seashell macaroni;
uncooked
One half cup Chopped fresh flatleaf
parsley
Three fourths teaspoon Grated lemon rind
One fourth teaspoon Salt
One fourth teaspoon Crushed red pepper
1 10 ounce wh baby clams; (1
can) undrained
5 tablespoon 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 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).
Posted to MCRecipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:45:35 0400

From: TheCookie@aol.com
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.