Chock-fiill of potatoes, clarns and spinach, this tomato soup has a fresh Italian flair. Ursula Valiquette of McLennan, Alta., says that homemade soup makes a nutritious, fast meal when you come home late from work or are in a rush to attend a meeting.
- Portion size 14 servings
- Credits : © CanadianLiving.com
In large saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic, basil and oregano, stirring occasionally, for about 5 minutes or until softened.
Drain clams, reserving liquid. Add liquid to pot along with water and potatoes; cover and cook for 10 to 15 minutes or until potatoes are almost tender.
Add tomatoes and sugar; bring to boil. Reduce heat to medium-low; simmer for 10 minutes. (Make-ahead. Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 1 day. Reheat to continue.)
Stir in reserved clams and spinach; cook just until spinach is wilted and clams are hot. Stir in hot pepper sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 569 mg
- Protein 9 g
- Calories 157.0
- Total fat 2 g
- Cholesterol 11 mg
- Saturated fat trace
- Total carbohydrate 28 g
- Iron 53.0
- Folate 27.0
- Calcium 13.0
- Vitamin A 37.0
- Vitamin C 65.0