Italian Spinach Soup

Each bowl of this brothy soup holds a healthful portion of greens. Enjoy coming home to this hearty soup recipe.



by 5  people


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Servings: 6
Yield: 6 side-dish servings
Total Time: 35 mins
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Ingredients
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    1   medium 
    onion, chopped
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    4   
    cloves garlic, minced
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    2   teaspoons 
    dried Italian seasoning, crushed
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    2   tablespoons 
    butter
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    2   tablespoons 
    dry sherry (optional)
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    2  14 1/2 ounce cans 
    chicken broth
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    1   large 
    potato, peeled and chopped
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    2  9  ounce packages 
    fresh spinach or 1-1/4 pounds fresh spinach, washed and trimmed
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    Salt
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    2   cups 
    watercress, tough stems removed
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    2   ounces 
    Parmesan cheese, shaved
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    2   small 
    tomatoes, quartered, seeded, and thinly sliced

Directions
1.
In 4-quart Dutch oven cook onion, garlic, and Italian seasoning in hot butter over medium heat for 5 minutes or until onion is tender, stirring occasionally.
2.
If using sherry, remove Dutch oven from heat; slowly pour in sherry. Return to heat; cook and stir for 1 minute. Add broth and potato. Bring to boiling. Simmer, covered, for 10 minutes or until potato is tender. Remove from heat.
3.
Set aside 2 cups of the spinach. Stir remaining spinach, half at a time, into soup just until wilted. Cook about 5 minutes.
4.
Transfer soup, half at a time, to a food processor or blender; cover and process or blend until smooth. Return to Dutch oven; heat through. Season with salt.
5.
To serve, top with reserved spinach, watercress, Parmesan, and tomatoes.
Nutrition information
Per Serving: cal. (kcal) 151, Fat, total (g) 7, chol. (mg) 18, sat. fat (g) 4, carb. (g) 16, Monosaturated fat (g) 2, fiber (g) 4, sugar (g) 3, pro. (g) 8, vit. A (IU) 8600, vit. C (mg) 38, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 181, Cobalamin (Vit. B12) (g) 0, sodium (mg) 881, Potassium (mg) 784, calcium (mg) 232, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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