Ingredients

• 2 cups onions (chopped)
• 4 cloves garlic (minced or pressed)
• 1 tbsp olive oil
• 1 red bell pepper (large, seeded and chopped)
• 1 green bell pepper (large, seeded and chopped)
• 2 cups asparagus (1-inch pieces)
• 1 cup dry red wine
• 3 cups yellow squash or zucchini (diced)
• 2 cups whole tomatoes (undrained)
• 1/3 cup fresh basil (chopped, plus sprigs to garnish)
• 2 tsp fresh oregano (chopped)
• 1 1/2 cups white kidney beans (canned, drained)
• 1 cup baby clams (undrained, minced (optional))

Instructions

1. Combine the onions, garlic and oil in a saucepan; cover and sauté over medium heat 5-7 minutes, until the onions soften.
2. Add the peppers, asparagus and wine and simmer for 5 minutes.
3. Stir in the squash or zucchini, tomatoes, basil, oregano and beans.
4. Cover and return to a simmer for 10 minutes.
5. Add the clams, cover, and cook until all the vegetables are tender, about 3 minutes more.
6. Garnish with basil sprigs and serve.

Cooking Tips

• Stage the vegetables exactly as written — texture is the point
• Use a wine you'd drink; it flavours the whole broth
• Mince the clams so they season every spoonful
• Add the basil in two stages for depth and freshness
• Serve with crusty bread or over couscous