Potato, Spinach, And Tomato Soup Recipe

Summary

Preparation Time30 MinCooking Time25 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings8
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Garlic3 Clove (15 gm), crushed and finely chopped
 Onion1 Large, chopped
 Extra-virgin olive oil2 Tablespoon
 Chicken stock2 Quart
 All purpose potato3 Pound, peeled and thinly sliced (Russets)
 Spinach1 Pound, triple-washed, stems picked and chopped coarsely
 Nutmeg1⁄4 Teaspoon, ground or grated
 Salt To Taste
 Pepper To Taste, freshly ground
 Canned chunky style tomatoes28 Ounce, crushed or diced (1 Can)
 Cheese1⁄2 Cup (8 tbs), grated (Parmigiano Or Reggiano Or Romano)

Nutrition Facts

Serving size

Calories 344 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 3 g15.2%

Trans Fat 0 g

Cholesterol 16.6 mg

Sodium 1024.5 mg42.7%

Total Carbohydrates 50 g16.8%

Dietary Fiber 5.1 g20.5%

Sugars 12.1 g

Protein 16 g31.1%

Vitamin A 121.4% Vitamin C 55%

Calcium 19.4% Iron 22%

*Based on a 2000 Calorie diet

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.
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