Clam Soup With Potatoes and Navy Beans

• 12 ounces red potatoes
• 2 tablespoons extra virgin olive oil
• 5 garlic cloves, chopped
• 2 bunches Broccolini, halved lengthwise
• kosher salt & freshly ground black pepper
• 40 littleneck clams
• 1 cup white wine
• 1 cup diced tomato, strained
• 1 cup canned navy beans, rinsed and drained
• 14 cup fresh basil leaf, cut into julienne strips

1. Cover potatoes with water and bring to a boil; cover, reduce heat, and cook until tender, about 15 minutes, then drain.
2. Meanwhile, heat oil in a large pot over medium low heat; cook garlic until it begins to turn golden.
3. Add broccolini and season with salt and pepper; cook until crisp tender, about 3 minutes.
4. Transfer broccolini to a bowl.
5. To the pot add clams, wine, 1 cup water; cover pot and cook on high heat.
6. As clams open, transfer them to serving bowl, 5 minutes.
7. Slice the potatoes and add to the serving bowls.
8. Add tomatoes and beans to the large pot and bring to a boil; return broccolini to heat through.
9. Ladle into the serving bowls and garnish with the fresh basil ribbons.

red potatoes, extra virgin olive oil, garlic, bunches broccolini, kosher salt, littleneck clams, white wine, tomato, navy beans, fresh basil leaf

Taken from www.food.com/recipe/clam-soup-with-potatoes-and-navy-beans-442858 (may not work)