4 potatoes - boiled and drained
4 carrots, peeled, sliced into 1 inch pieces
2 stalks celery - peeled, then stalks cut in half
1 1/2 pounds spinach - rinsed, dried, crumbled, and drained
1/2 cup dry white wine
1/2 cup chicken broth
3/4 cup chopped garlic
1 (28 ounce) can crushed tomatoes
salt and pepper to taste
Bring a large quantity of water to a boil in a large pot. Cook potatoes until tender but still firm, about 45 minutes. Drain potatoes.
In a saucepan bring water to a boil. Add carrots and celery and cook for a few minutes more. Stir in spinach, reduce heat to low, and simmer for another 30 minutes.
In a large bowl combine potatoes, spinach, onion, vinegar, chicken broth, 3/4 cup broth, garlic, tomatoes, salt and pepper. Simmer for one hour.