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Potato, Spinach, And Tomato Soup

fast.cook's picture
Ingredients
  Garlic 3 Clove (15 gm), crushed and finely chopped
  Onion 1 Large, chopped
  Extra-virgin olive oil 2 Tablespoon
  Chicken stock 2 Quart
  All purpose potato 3 Pound, peeled and thinly sliced (Russets)
  Spinach 1 Pound, triple-washed, stems picked and chopped coarsely
  Nutmeg 1⁄4 Teaspoon, ground or grated
  Salt To Taste
  Pepper To Taste, freshly ground
  Canned chunky style tomatoes 28 Ounce, crushed or diced (1 Can)
  Cheese 1⁄2 Cup (8 tbs), grated (Parmigiano Or Reggiano Or Romano)
Directions

GETTING READY
1) Slice the potatoes.

MAKING
2) In a deep pot, heat oli and saute onion and garlic for 2-3 minutes.
3) Add broth and let it boil.
4) In the broth, add potatoes and cook for 20 minutes until tender and starts to break.
5) Keep stirring the potatoes and let the broth thicken.
6) Add spinach bunhes and cook them until wilted.
7) Season the soup with nutemg, pepper and salt.
8) Add tomatoes and stir for 1-2 minutes.
9) Remove from heat to a trivet.

SERVING
10) Serve the hot soup with grated cheese on the top.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
8

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