Tomato Potato Florentine Soup

TOMATO POTATO FLORENTINE 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.   Just in time for those cool autumn evenings.  Recipe courtesy of Potato Goodness.

Serves 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 SAUCEPAN AND STIR IN SPINACH; COOK FOR A MINUTE OR 2 MORE TO WILT SPINACH.