Tomato & Clam Soup - cooking recipe

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

Preparation

Heat oil in a large soup pot over medium heat.
Lower the heat and add onion and garlic.
Cover and cook on low, stirring often for 10-15 minutes; or until onion is translucent.
Stir in basil, oregano, broth, spinach and tomatoes.
Cook through on low 5-10 minutes, or simmered up to 1 hour.
Add the clams and cooked pasta, heat for 3 minutes and serve.