Chunky Minestrone Primavera with Clams

Ingredients

• 8 ounces baking potato diced
• 0.3 teaspoon pepper black
• 0.8 cup carrots diced
• 6.5 ounce clams undrained chopped canned
• 32 ounce less-sodium chicken broth fat-free canned
• 1.5 cups fennel bulb diced ( 1 large bulb)
• 0.3 cup basil fresh chopped
• 0.3 cup flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 15.5 ounce great northern beans beans white rinsed drained canned
• 1 cup peas green shelled ( 1 pound unshelled)
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 2 ounces parmesan cheese fresh grated
• 0.5 cup rice long-grain uncooked
• 0.3 teaspoon salt 
• 1.5 cups water 
• 2.5 cups zucchini diced

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add fennel and onion, and saut for 5 minutes.
3. Add zucchini and the next 10 ingredients (zucchini through garlic); bring to a boil. Cover, reduce heat, and simmer 30 minutes.
4. Add peas, parsley, basil, and clams, and cook, uncovered, 5 minutes. Ladle soup into each of 8 bowls; sprinkle with cheese.