Clams Fagiole

I totally stole this recipe from Cooking Light back in April. It was so good and I've made it a few times, but I never got a chance to take a picture, so here it is.
This is a very quick recipe, but I found it to taste better the day after as the flavors mellow in.

Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/8 to 1/4 teaspoon crushed red pepper
1/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes, undrained
3/4 cup fat-free, less-sodium chicken broth
1/4 cup clam juice
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (15.5-ounce) can cannellini beans, rinsed and drained
24 littleneck clams
8 (1/2-inch-thick) slices whole-wheat French bread baguette (about 8 ounces), toasted
Preparation
1. Heat the oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute, stirring frequently. Add onion and celery; sauté for 1 minute, stirring frequently. Add red pepper; cook 1 minute. Stir in wine; cook 1 minute. Stir in tomatoes; bring to a simmer. Cook 5 minutes, stirring frequently. Add broth and next 6 ingredients (through beans); bring to a boil. Cover and reduce heat; simmer 2 minutes. 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 8 bowls; top each with 3 clams. Serve with toast.