Spinach Potato Soup
This is an Italian Soup
List of Ingredients
2 tablespoons olive oil
8 to 10 garlic cloves, peeled
4 cups chicken broth
2 cups water
1/4 to 1/2 teaspoon salt
dash of black pepper
1 1/2 lb. all-purpose
potatoes -- peeled and cut
into 3/4-inch cubes (about
4 cups)
1 lb. fresh spinach -- rinsed
and torn
Heat oil in 4 quart Dutch oven or saucepot. Add garlic
and cook covered over low heat 5 minutes. Add broth, water,
salt and pepper. Bring to boil and simmer 5 minutes.
Remove garlic and mash with a fork, then return to
broth. Add potatoes and cook covered 20 minutes. Remove
cover, add spinach and cook 2 to 3 minutes more.
Serve immediately.
Makes 6 to 8 servings at 165 cal-
ories per 6 servings; 125 calories per 8 servings.
Recipe
Sounds Good To Me!
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