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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe was printed in the book Low Fat Lies . 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.
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