Steamed Clams Fagioli

Ingredients

• 16 ounces bread baguette whole-wheat french toasted ()
• 15.5 ounce .5 can cannellini beans rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 2 tablespoons celery finely chopped
• 2 tablespoons bottled clam juice 
• 0.1 teaspoon pepper red crushed
• 2 tablespoons cooking wine dry white
• 1.5 teaspoons parsley fresh chopped
• 1  garlic clove minced
• 12  littleneck clams 
• 0.3 cup lower-sodium chicken broth fat-free
• 1.5 teaspoons olive oil 
• 0.3 cup onion finely chopped
• 0.3 teaspoon oregano dried
• 1 Dash pepper black
• 1 Dash salt 

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Heat the oil in a medium saucepan over medium-high heat.
2. Add garlic; saut 1 minute, stirring frequently.
3. Add onion and celery; saut for 1 minute, stirring frequently.
4. Add red pepper; cook 1 minute. Stir in wine; cook 1 minute. Stir in tomatoes; bring to a simmer. Cook 5 minutes, stirring frequently.
5. Add broth and next 6 ingredients (through beans); bring to a boil. Cover and reduce heat; simmer 2 minutes.
6. Add clams to pan. Cover and cook over medium-high heat 5 minutes or until clams open; discard unopened shells. Ladle 2/3 cup soup into 4 bowls; top each with 3 clams.
7. Serve with toast.