Tomato & Clam Soup

• 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

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.

extra virgin olive oil, onion, garlic, dried basil, oregano, chicken broth, frozen spinach, tomatoes, clams, pasta

Taken from www.food.com/recipe/tomato-clam-soup-49564 (may not work)