Italian Spinach Soup Featured

Italian Spinach Soup

Italian Spinach Soup

Makes: 6 servings

Yield: 6 side-dish servings

 

 

Start to Finish 35 mins



ingredients

      • 1 =  medium onion, chopped
      •  
        • 4 = loves garlic, minced
        •  
        • 2 = teaspoons dried Italian seasoning, crushed
        • 2 ==tablespoons butter
        •  
        • 2 = tablespoons dry sherry (optional)
        •  
        • 2 = 14 1/2ounce canschicken broth
        •  
        • 1 = largepotato, peeled and chopped
        •  
        • 2 = 9 ounce packagesfresh 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 (µg) 181, 

      • Cobalamin (Vit. B12) (µg) 0, 

      • sodium (mg) 881, 

      • Potassium (mg) 784,

      • calcium (mg) 232, 

      • iron (mg) 3, 

      • Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/soups/italian-spinach-soup/

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