Recipes

Tomato Potato Florentine Soup

Potato Tomato Soup
Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl of this potato florentine soup for added Italian flavor.

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  • Prep Time: 10min
  • Cook Time: 25min
  • Servings: 4

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, sliced celery
  • 1 (32-oz.) container chicken broth (reduced sodium)
  • 1 (28-oz.) can crushed tomatoes (1 26-oz. jar marinara sauce)
  • 1 lb. russet potato, peeled and cubed
  • 2 teaspoons dry basil
  • Garlic salt and freshly ground pepper to taste
  • 3 cups fresh spinach, coarsely chopped

Preparation

  1. Heat oil in a large saucepan; add onion, celery and carrots and cook for 5 minutes to lightly brown.
  2. Stir in stock, tomatoes, potatoes and basil. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
  3. Let cool slightly, then puree in a blender or food processor until smooth.
  4. Pour back into the saucepan and stir in spinach; cook for a minute or 2 more to wilt the spinach.

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