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Italian Spinach Soup

Makes: 6 servings Yield: 6 side-dish servings
Start to Finish 35 mins
Italian Spinach Soup
Ingredients
  • 1  medium  onion, chopped
  • 4  cloves garlic, minced
  • 2  teaspoons  dried Italian seasoning, crushed
  • 2  tablespoons  butter
  • 2  tablespoons  dry sherry (optional)
  • 2 14 1/2 ounce cans  chicken broth
  • 1  large  potato, peeled and chopped
  • 2 9  ounce packages  fresh spinach or 1-1/4 pounds fresh spinach, washed and trimmed
  •  Salt
  • 2  cups  watercress, tough stems removed
  • 2  ounces  Parmesan cheese, shaved
  • 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 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.

Nutrition Facts (Italian Spinach Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 151,
  • Fat, total (g) 7,
  • chol. (mg) 18,
  • sat. fat (g) 4,
  • carb. (g) 16,
  • Monosaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 8,
  • vit. A (IU) 8600,
  • vit. C (mg) 38,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 181,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 881,
  • Potassium (mg) 784,
  • calcium (mg) 232,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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