SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Italian Spinach Soup

Makes: 6 servings Yield: 6 side-dish servings

Start to Finish 35 mins

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 1/2ounce 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe