Italian Spinach Soup

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

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3.5 by 31 people

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  • Makes: 6 servings
  • Makes: 6 side-dish servings
  • Start to Finish: 35 mins

Italian Spinach Soup

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.
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Nutrition Facts (Italian Spinach Soup)

  • Per serving:
  • 151 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 2 g monounsaturated fat ),
  • 18 mg chol. ,
  • 881 mg sodium ,
  • 16 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 8 g pro.
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