1 onion, diced

2 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

• 5 cups (1.25 litres) vegetable broth or
• 5 cups (1.25 litres) chicken broth

In a large and heavy pot, soften the onion and garlic in the oil. Add the broth, tomatoes, and beans. Bring to a boil and simmer for about 10 minutes or until the vegetables are al dente. Add the zucchini and bring to boil. Cook for about 5 minutes. Add the shrimp and cook for about 1 minute or until cooked.

Meanwhile, in a large pot, bring the clams and wine to a boil. Cover and cook for about 3 minutes. Add the mussels. Cover and continue cooking, stirring frequently until they open, from 4 to 5 minutes. Discard any unopened mussels and clams. Drain. Strain and pour the cooking juices into the soup.

Keep about 18 mussels and the clams in their shells. Peel the remaining mussels and add them to the soup.

Ladle the soup into four to six bowls. Garnish with the mussels and clams in their shells. Garnish with basil leaves, if desired. Serve with toasted country bread.

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