Tomato Potato Florentine Soup
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.
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.