Tomato & Clam Soup

This recipe was printed in the book "Low Fat Lies".

• Ready In: 50 mins
• Serves: 4-6

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.