It's good the next day, too. :) Here's the recipe: Italian Spinach Soup
Start to finish: 35 min (if you're one of these fast people)
1 medium onion, chopped 4 cloves garlic, minced 2 tsp. dried Italian seasoning, crushed (we put in about two tablespoons of oregano, dill weed, rosemary, basil, and thyme, because Seth was helping) 2 Tbsp. butter 2 Tbsp. dry sherry (optional, we left it out) 2 14-oz. cans chicken brother (we had one can of seasoned broth and some chicken stock, so we used that) 1 large potato, peeled and chopped 2 9-oz pkgs. or 1.25 lb fresh spinach, washed and trimmed (this is a lot) 2 cups watercress, tough stems removed (substitute arugula since no one has watercress - we used Italian parsely) 2 oz. Parmesan cheese, shaved (we used shredded, it's not as pretty) 2 small tomatoes, quartered, seeded, and thinly sliced (We used a can of diced tomatoes because the fresh non-organic ones at the store were kind of brown. :P Again, not as pretty, but it does the job.)
1. In 4-quart Dutch oven (we used a big pot) cook onion, garlic, and Italian seasoning in hot butter over medium heat 5 mins 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 (or a quarter, it takes up space) at a time, into soup just until wilted. Cool about 5 minutes. 4. Transfer soup, half at a time, to food processor or blender (a hand-held blender with blades might work here instead; a hand-held mixer with beaters does not); cover and process or blend until smooth. (That took about 15 seconds of continuous blending on high for my machine, for a grainy but fairly smooth consistency.) Return to Dutch oven (you'll need an intermediary pot for the first batch, more dirty dishes), heat through. Season with salt. 5. To serve, top with reserved spinach, watercress, Parmesan, and tomatoes.
Makes 6 side-dish servings. (Maybe more...) Each serving: 151 cal, 7 g fat (4 g sat fat), 18 mg chol, 881 mg sodium, 16 g carb, 4 g fiber, 8 g protein. Daily values: 177% vit A, 65% vit C, 23% calcium, 16% iron.
I don't think it will freeze well, though, not with the fresh spinach and stuff on top. That's the drawback. :) I have a thing of mixed salad greens I need to eat this week too - I think I'm going to be doubling or tripling my greens requirement until this is gone. :)
Start to finish: 35 min (if you're one of these fast people)
1 medium onion, chopped
4 cloves garlic, minced
2 tsp. dried Italian seasoning, crushed (we put in about two tablespoons of oregano, dill weed, rosemary, basil, and thyme, because Seth was helping)
2 Tbsp. butter
2 Tbsp. dry sherry (optional, we left it out)
2 14-oz. cans chicken brother (we had one can of seasoned broth and some chicken stock, so we used that)
1 large potato, peeled and chopped
2 9-oz pkgs. or 1.25 lb fresh spinach, washed and trimmed (this is a lot)
2 cups watercress, tough stems removed (substitute arugula since no one has watercress - we used Italian parsely)
2 oz. Parmesan cheese, shaved (we used shredded, it's not as pretty)
2 small tomatoes, quartered, seeded, and thinly sliced (We used a can of diced tomatoes because the fresh non-organic ones at the store were kind of brown. :P Again, not as pretty, but it does the job.)
1. In 4-quart Dutch oven (we used a big pot) cook onion, garlic, and Italian seasoning in hot butter over medium heat 5 mins 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 (or a quarter, it takes up space) at a time, into soup just until wilted. Cool about 5 minutes.
4. Transfer soup, half at a time, to food processor or blender (a hand-held blender with blades might work here instead; a hand-held mixer with beaters does not); cover and process or blend until smooth. (That took about 15 seconds of continuous blending on high for my machine, for a grainy but fairly smooth consistency.) Return to Dutch oven (you'll need an intermediary pot for the first batch, more dirty dishes), heat through. Season with salt.
5. To serve, top with reserved spinach, watercress, Parmesan, and tomatoes.
Makes 6 side-dish servings. (Maybe more...)
Each serving: 151 cal, 7 g fat (4 g sat fat), 18 mg chol, 881 mg sodium, 16 g carb, 4 g fiber, 8 g protein. Daily values: 177% vit A, 65% vit C, 23% calcium, 16% iron.
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