 |
I hope this Clam and Pasta Soup with Summer Squash makes up for
my lapse in timely post-making. |
Whatever, whatever. So I'm a huge slacker. But you guys, summer vacation starts in a mere matter of weeks, when I will (in ambitious terms), write up my recipes and review of the books from the Dinner Train, and also several reviews of things I've read while not reading the books I said I would for Dinner Train (ahem...Middlmarch and Little Women, I'm looking at you with all my 19th century earnest goodness/judgment). So spoiler alert - not a fan of LW. Dubious about my ability/desire to finish in for Saturday's book club meeting, but club we will! Until then, tide yourself over with the following recipe for clam and pasta soup, which I made some adaptions to (and suggestions for improving an already good thing) below. Tip: canned clams can be found in the same area as tuna. Don't overthink and look in the fancy section like I did! Also, this soup is rather economical - but unlike many recipes, unless you are serving it as a starter, the serving size is closer to 3 for a main menu, but this might change if you follow my recommendation make it a little heartier by doubling the cans of clam and use only the juice in one. Let me know! This soup is also rather a quick one to make - I'd say it takes under an hour!
 |
| Clam and Pasta Soup with Summer Squash |
Clam and Pasta Soup with Summer Squash
(adapted from The Soup Bible, by Debra Mayhew)
Serves 3-4, will be on your table in under an hour if you are efficient
Ingredients:
- 2 Tbsp olive oil
- 1 large onion, minced or chopped
- 2-4 cloves of garlic (more if you like more garlic, less if you like less, duh)
- 1 14 oz can diced tomatoes
- 1 Tbsp sun-dried tomato paste (or 1 Tbsp finely chopped rehydrated dried tomatoes + one tsp olive oil)
- 1 summer squash, chopped (pieces the size of your pasta - aka yellow zucchini)
- 1 tsp sugar
- 1 tsp Italian season blend
- 4 cups vegetable stock
- 2/3 cup red wine (drink the rest)
- 2/3 cup small pasta shapes (mini bow-ties, etc.)
- 1 5-6 oz jar or can of clams in natural juice (or, go for two, using the juice of one can and draining the other for more meat in this soup)
- 2 Tbsp finely chopped fresh flat-leaf parsley (save some as a garnish)
