Pasta E Vognole (pasta & Clam Soup)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 slice thick-cut bacon, cut into 1/2-inch x 1/2-inch pieces
• 1 cup onion, finely chopped
• 2 celery ribs, finely chopped
• 1/2 cup bell pepper, chopped (any color)
• 1 carrot, scraped and diced
• 2 garlic cloves, minced (or use garlic press)
• 1/2 cup dry wine
• 1 1/2 cups fat free chicken broth
• 2 (6 ounce) cans of chopped clams, juice reserved
• 2 bay leaves
• 1 teaspoon garden fresh oregano leaves, chopped
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley leaves, chopped
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon kosher salt
• 1 (14 ounce) can diced tomatoes, briefly blended
• 1 tablespoon tomato paste
• 6 ounces uncooked ditalini

Recipe

• 1 in a large, heavy bottom, sauce pan, sauté bacon until cooked but not crisp. add the onion, celery, bell pepper and carrot. cook covered on medium-low until soft, about 10 minutes.
• 2 stir garlic into the vegetables, then deglaze with the wine. cook until liquid is gone.
• 3 add the chicken broth, the reserved clam juice and the remaining ingredients, except the pasta. bring to a boil, then simmer covered for 30 minutes.
• 4 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.