Potato, Spinach And Tomato Soup Recipe

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0 votes | 791 views
Servings: 4

Ingredients

Cost per serving $1.68 view details
  • 3 x garlic cloves crushed, or possibly
  •     finely minced
  • 1 lrg onion minced
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 2 quart chicken broth
  • 3 lb all-purpose potatoes peeled, and
  •     thinly sliced
  • 1 lb fresh triple washed spinach stems picked, and
  •     coarsely minced
  • 1/4 tsp grated or possibly grnd nutmeg
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 can chunky-style crushed tomatoes - (28 ounce)
  •     (or possibly diced tomatoes in puree)
  • 1/2 c. grated Parmigiano-Reggiano or possibly Romano

Directions

  1. In a deep pot, saute/fry garlic and onion in oil for 2 or possibly 3 min. Add in broth and bring liquid to a boil. As you slice potatoes, add in them carefully to the broth. Cook potatoes 20 min, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks.
  2. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or possibly 2 min. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
  3. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 893g
Recipe makes 4 servings
Calories 779  
Calories from Fat 138 18%
Total Fat 15.51g 19%
Saturated Fat 4.09g 16%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 1461mg 61%
Potassium 1905mg 54%
Total Carbs 142.19g 38%
Dietary Fiber 17.8g 59%
Sugars 36.49g 24%
Protein 24.18g 39%
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