Clam Florentine Soup

Ingredients

  • 1 quart organic chicken stock
  • 1 large onion diced
  • 3 celery stalks sliced
  • 3 large carrots thinly sliced
  • 2 ½ cups cubed (bite sized) potatoes
  • 1 large potato quartered
  • 3 small cans of clams in juice
  • 3 Tbsp. chopped fresh parsley
  • 2 sprigs chopped fresh thyme or 1 tsp. dried thyme
  • 3 chopped garlic cloves
  • 5 oz. organic baby spinach
  • 1 ½ tsp. salt
  • ½ tsp. pepper
  • Olive oil to coat the bottom of soup pot
Directions:

  1. Heat olive oil over medium heat.
  2. Add onions, celery, and carrots and sauté for 5 minutes. Add ½ tsp. of salt. Sauté an extra minute.
  3. Add chicken stock, the quartered large potato and clams with juice.
  4. Bring to boil for 5 minutes.
  5. Add remaining ingredients except spinach. Boil for additional 8-10 minutes or until potatoes are cooked.
  6. Remove quartered potato pieces from soup and puree with some broth in a blender or food processor until liquefied. Add back to the soup and stir.
  7. Add spinach to soup and boil until wilted.