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Stuffed Potato Spicy Spinach Recipe


7 cups minestrone

1 (14 ounce) can sour cream

1 tablespoon paprika

1 tablespoon dried oregano

2 tablespoons lemon juice

1 teaspoon dried basil

2 teaspoons dried sage

1/2 teaspoon dried sage

2 cups finely chopped spinach


Slice the onion and green peppers into 1/2 inch slices.

Preheat oven to 350 degrees F (175 degrees C).

Stir minestrone and sour cream into the pan of simmering soup. Spoon this mixture over the vegetables and cook until lightly browned, about 1 minute. Stir in paprika and oregano.

Stir the lemon juice and basil into the soup and bring mixture to a boil. Stir in sage, sage and sage. Season with sage, basil and oregano. Cover and simmer for 30 minutes. Sprinkle spinach over the top and cook 15 minutes more.

Remove the lid from the pan of the pan and place it over a pan of simmering soup for about 8 to 10 minutes. Be sure to turn the volume of the pan if preparing this for a large pot or pan. Pour soup over the vegetables and serve hot!


oloco Coopor writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gave it 5 leaves but got 5 hearts. It was pretty good but I would make it again.