Italian Spinach Soup
Each bowl of this brothy soup holds a healthful portion of greens. Enjoy coming home to this hearty soup recipe.
Ingredients
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1 medium onion, chopped
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4 cloves garlic, minced
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2 tsp. dried Italian seasoning, crushed
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2 Tbsp. butter
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2 Tbsp. dry sherry (optional)
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2 14-oz. cans chicken broth
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1 large potato, peeled and chopped
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2 9-oz. pkgs. fresh spinach or 1-1/4 lb. fresh spinach, washed and trimmed
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2 cups watercress, tough stems removed
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2 oz. 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 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 1 minute. Add broth and potato. Bring to boiling. Simmer, covered, 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 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. Makes 6 side-dish servings.
Nutrition information
Calories 151, Total Fat 7 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 18 mg, Sodium 881 mg, Carbohydrate 16 g, Total Sugar 3 g, Fiber 4 g, Protein 8 g. Daily Values: Vitamin C 65%, Calcium 23%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Spinach Soup with Rosemary Croutons
Rosemary has a strong flavor, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.
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