| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 cloves crushed or finely chopped garlic
- 1 large onion, chopped
- 2 tablespoons extra-virgin olive oil
- 2 quarts chicken broth
- 3 pounds all purpose potatoes, peeled and thinly sliced
- 1 pound fresh triple washed spinach, stems picked and coarsely chopped
- 1/4 teaspoon nutmeg, grated or ground
- Salt and pepper
- 1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
- 1/2 cup grated Parmigiano-Reggiano or Romano
Instructions
- In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. 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 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
Reviews
– Rachael includes “Salt and Pepper to your taste” in the recipe. Try doing that and don’t be afraid. Salt is not bad for you, you have been lied to.
-Careful with the nutmeg. Make sure you like it. By it whole and buy a nutmeg grater or do not use nutmeg at all.
– Texas Pete, Crystal and Louisiana brand hot sauce would work well if you like it spicy and it ads that little something special to the flavor. Both Tabasco and Franks are excellent hot sauces but Tabasco is best with seafood for instance while Franks is best with wings and Southwestern/Mexican food. Sriracha could be a good twist in this recipe because Sriracha goes perfect with vegetables but adds an Asian twist that might be weird in this recipe.
– Lastly, STOP SAUTEING GARLIC FOR THREE MINUTES! Sauté your onions till done and add the garlic for like 30 seconds before adding the broth and tomatoes in this recipe…you’ll be much happier.