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Potato and Spinach Basil Soup Recipe


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.