Potato, Spinach And Tomato Soup

Recipe Ingredients

3		Garlic cloves - crushed, or
		Finely chopped
1		Onion - chopped (large)
2 tablespoons	30ml	Extra-virgin olive oil
2		Chicken broth
3 lbs	1362g / 48oz	All-purpose potatoes - peeled, and
		Thinly sliced
1 lb	454g / 16oz	Fresh triple washed spinach - stems picked, and
		Coarsely chopped
1/4 teaspoon	1.3ml	Grated or ground nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Chunky-style crushed tomatoes - (28 oz)
		= (or diced tomatoes in puree)
1/2 cup	99g / 3.5oz	Grated Parmigiano-Reggiano or Romano

Recipe 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C04) - from the TV FOOD NETWORK

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