Soup Series: Potato Tomato Heaven
Tomato Potato Florentine Soup
Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl for added Italian flavor.
Prep time: 10 minutes
Cook time: 25 minutes
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 stalks celery, sliced
1 lb. russet potatoes, peeled and cubed
1 (32-oz.) container chicken broth
1 (28-oz.) can crushed tomatoes
2 teaspoons dry basil
Garlic salt and freshly ground pepper to taste
3 cups lightly packed fresh spinach, coarsely chopped
Heat oil in a large saucepan; add onion and cook over medium heat for 5 minutes to lightly brown. Stir in celery, potatoes, broth and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then puree in a blender or food processor until smooth. Pour back into saucepan and stir in basil; cook for 5 minutes. Check seasonings, then add spinach and cook a minute or 2 more to wilt spinach. Makes 4 to 6 servings.