Tomato & Clam Soup

Name: Tomato & Clam Soup
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium onion, peeled and chopped; 2 cloves garlic, peeled and chopped; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 3 cups chicken broth or 3 cups vegetable broth; 1 (10 ounce) package frozen spinach, defrosted; 1 (28 ounce) can crushed peeled tomatoes; 1 (10 ounce) can clams, whole or chopped; 8 ounces cooked pasta

10 ingredients

6 steps

Ingredients

3 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 cups chicken broth or 3 cups vegetable broth
1 (10 ounce) package frozen spinach, defrosted
1 (28 ounce) can crushed peeled tomatoes
1 (10 ounce) can clams, whole or chopped
8 ounces cooked pasta

Directions

1

Heat oil in a large soup pot over medium heat.
2

Lower the heat and add onion and garlic.
3

Cover and cook on low, stirring often for 10-15 minutes; or until onion is translucent.
4

Stir in basil, oregano, broth, spinach and tomatoes.
5

Cook through on low 5-10 minutes, or simmered up to 1 hour.
6

Add the clams and cooked pasta, heat for 3 minutes and serve.