"Crab" Portofino Soup

YIELD: 24 servings

1/2 cup extra virgin olive oil
2 lbs. onions, diced
1 lb. celery, thinly sliced
1 lb. fennel, thinly sliced
1 lb. frozen chopped spinach, thawed, drained
1/2 cup fresh basil leaves, chopped
2 Tbsps. garlic, finely minced
1 Tbsp. dried oregano leaves
1 tsp. crushed red pepper flakes, or to taste
1/2 tsp. saffron, or to taste
2 cups dry white wine
12 cups clam juice
6 cups marinara sauce
as needed kosher salt<

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