16 oz. Crab Classic
2 tbsp. olive oil
1 large onion, diced
1 cup thinly sliced celery
1 cup thinly sliced fresh fennel OR 2 teaspoons dried fennel
1 package (5 to 6 oz.) baby leaf spinach
2 tbsp. chopped fresh basil
1-1/2 tsp. minced garlic
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1/8 tsp. saffron or 1/2 teaspoon turmeric
1/2 cup dry white wine
12 oz. clam juice
2 cups fat-free chicken or vegetable broth
12 oz. marinara sauce
Kosher salt, to taste
Heat oil in large pot. Stir in onions, celery, and fennel. Sauté until tender, about 8 to 10 minutes.
Stir in spinach, basil, garlic, oregano, red pepper, and saffron; cook until spinach is wilted. Stir in wine; bring to boil and simmer 1 minute. Blend in clam juice, broth, and marinara sauce. Simmer an additional 5 to 10 minutes, stirring occasionally. Add salt to taste.
To serve, divide Crab Classic among six soup bowls. Fill bowls with 1-1/2 cups soup.