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Ingredients

• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 cup diced (1/2-inch) yellow squash or zucchini
• 1/2 cup diced (1/2-inch) eggplant
• 1/2 cup diced (1/2-inch) zucchini
• 1/2 cup diced (1/2-inch) celery stalk
• 1/2 cup diced (1/2-inch) yellow bell pepper
• 1/2 cup diced (1/2-inch) red bell pepper
• 1/2 cup diced (1/2-inch) fennel bulb
• 1/2 cup diced (1/2-inch) carrots
• 1 cup chopped onion
• 1 cup tomato concasse
• Salt and freshly ground black pepper
• Sugar
• 1 tablespoon flour
• 1/4 cup tomato paste
• 2 quarts chicken or vegetable stock
• 1 cup diced (3/4-inch) baking potatoes, like russets
• 1 bouquet garni (1 sprig each of basil, parsley and bay leaf)
• 2 pounds Littleneck clams, cleaned and soaked in salted water for 15 minutes, drain
• 1/2 cup canned garbanzo beans, drained, rinsed, and peeled
• 2 cups Saffron Pasta Shells, recipe follows
• 4 to 8 tablespoons Pistou Sauce, recipe follows
• Extra-virgin olive oil, to drizzle
• 6 bias slices baguette, brushed with olive oil, grilled, sliced in half lengthwise

Description

Food Network Invites You To Try This Minestrone Soup With Clams Recipe From Wolfgang Puck.

Food Network