Quickly fry the shells in olive oil and then add the chicken stock and simmer for 10 minutes.
To make the minestrone, sweat the shallots, garlic and thyme in olive oil for 2 minutes. Add the peas and green beans and cook for 2mins.
Add the clams, Noilly Prat and boil for 1min. Strain the stock and pour into the clams.
Bring to a simmer and add the cannellini beans, tomatoes, prawns, basil, olives and parmesan.
Finish with a squeeze of lemon juice and serve.