Thursday, April 15, 2010
This recipe is so simple, yet so amazingly delicious I could eat it every day of the year. I even eat it in the summer and take it on camping trips. Everyone who eats it wants the recipe. I hope you love it too.
3 cloves crushed or finely chopped garlic
1 large onion, chopped
2 tablespoons butter or olive oil
2 quarts chicken broth
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh spinach, coarsely chopped
Salt and pepper
1 (15-ounce) can stewed tomatoes
In a deep pot, saute garlic and onion in butter or oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes.
Note: This is originally a Rachel Ray recipe. I never measure potatoes or spinach, just use what I like. The original recipe called for 28 oz. tomatoes but I like the 15 oz. Btw, it is called flag soup because it has the colors of the Italian Flag in it, Rachel's heritage country!