Steamed Clams Fagioli

• 1 1/2 teaspoons olive oil
• 1 garlic clove, minced
• 1/4 cup finely chopped onion
• 2 tablespoons finely chopped celery
• 1/8 teaspoon crushed red pepper
• 2 tablespoons dry white wine
• 1/2 (14.5-ounce) can diced tomatoes, undrained
• 1/3 cup fat-free, lower-sodium chicken broth
• 2 tablespoons clam juice
• 1 1/2 teaspoons chopped fresh parsley
• 1/4 teaspoon dried oregano
• Dash of salt
• Dash of black pepper
• 1/2 (15.5-ounce) can cannellini beans, rinsed and drained
• 12 littleneck clams
• 4 (1/2-inch-thick) slices whole-wheat French bread baguette (about 4 ounces), toasted

1. Heat the oil in a medium saucepan over medium-high heat. Add garlic; saute 1 minute, stirring frequently. Add onion and celery; saute for 1 minute, stirring frequently. Add red pepper; cook 1 minute. Stir in wine; cook 1 minute. Stir in tomatoes; bring to a simmer. Cook 5 minutes, stirring frequently. Add broth and next 6 ingredients (through beans); bring to a boil. Cover and reduce heat; simmer 2 minutes. Add clams to pan. Cover and cook over medium-high heat 5 minutes or until clams open; discard unopened shells. Ladle 2/3 cup soup into 4 bowls; top each with 3 clams. Serve with toast.

olive oil, garlic, onion, celery, red pepper, white wine, tomatoes, chicken broth, clam juice, parsley, oregano, salt, black pepper, cannellini beans, littleneck clams, bread

Taken from www.myrecipes.com/recipe/steamed-clams-fagioli (may not work)