Tomato Potato Florentine Soup

Name: Tomato Potato Florentine Soup
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 Tablespoon Olive oil (extra virgin); 1 Medium Onion (chopped); 2 Celery stalks (sliced); 32 Ounce Container of chicken broth (reduced sodium); 28 Ounce Can of crushed tomatoes (or 26 ounce jar of marinara sauce); 1 Pound Alsum russet potatoes (peeled, cubed); 2 Teaspoons Dry basil; Garlic salt and pepper (to taste); 3 Cups Fresh spinach (coarsely chopped); 1 Large Carrot (peeled, sliced)

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Tomato Potato Florentine Soup

Potatoes USA

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

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Prep Time 10

Cook Time 25

Course Soup

Servings

Ingredients

1 Tablespoon Olive oil extra virgin
1 Medium Onion chopped
2 Celery stalks sliced
32 Ounce Container of chicken broth reduced sodium
28 Ounce Can of crushed tomatoes or 26 ounce jar of marinara sauce
1 Pound Alsum russet potatoes peeled, cubed
2 Teaspoons Dry basil
Garlic salt and pepper to taste
3 Cups Fresh spinach coarsely chopped
1 Large Carrot peeled, sliced

Instructions

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