Name: Chunky Minestrone Primavera with Clams
Yield: 8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
Ingredients: 1 tablespoon olive oil; 1 ½ cups diced fennel bulb (about 1 large bulb); 1 cup chopped onion; 2 ½ cups diced zucchini; 2 cups diced baking potato (about 8 ounces); 1 ½ cups water; ¾ cup diced carrot; ½ cup uncooked long-grain rice; 1 teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 (16-ounce) cans fat-free, less-sodium chicken broth; 1 (15.5-ounce) can Great Northern beans or other white beans, rinsed and drained; 2 garlic cloves, minced; 1 cup shelled green peas (about 1 pound unshelled); ⅓ cup chopped fresh flat-leaf parsley; ¼ cup chopped fresh basil; 1 (6 1/2-ounce) can chopped clams, undrained; ½ cup (2 ounces) grated Asiago or fresh Parmesan cheese

Heat oil in a large Dutch oven over medium-high heat. Add fennel and onion, and sauté for 5 minutes. Add zucchini and the next 10 ingredients (zucchini through garlic); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add peas, parsley, basil, and clams, and cook, uncovered, 5 minutes. Ladle soup into each of 8 bowls; sprinkle with cheese.

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Chunky Minestrone Primavera with Clams

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