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Spinach and Potato Soup

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• Ingredients:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 1/2 quarts low-sodium chicken broth
• 3 pounds all-purpose potatoes
• 1 pound fresh spinach, thoroughly washed, trimmed and chopped
• 1/4 teaspoon ground nutmeg
• 1 can (28 ounces) diced tomatoes in juice
• 3/4 cup grated Parmesan or Romano cheese

Method:

Heat oil to medium-low in a stock pot and saute onion and garlic for 3 minutes. Add the broth and bring to a boil. Peel the potatoes and cube, then add them to the broth. Simmer for 25 minutes, stirring occasionally. Slowly stir in the spinach, a little at a time. Add the nutmeg and season to taste with salt and pepper. Stir in the tomatoes and slowly simmer for 10 minutes, making sure it's heated thoroughly. Serve your Spinach and Potato Soup with grated cheese.

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