Sweet Potato, Spinach and Tomato Soup
Here is the recipe I made some changes which I added below.
Ingredients
3 cloves crushed or finely chopped garlic
1 large onion, chopped
2 tablespoons extra-virgin olive oil
2 quarts chicken broth
3 pounds sweet potatoes, peeled and thinly sliced
1 pound fresh triple washed spinach, stems picked and coarsely chopped
1/4 teaspoon nutmeg, grated or ground
Salt and pepper
1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 cup grated Parmigiano-Reggiano or Romano
Directions
In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice sweet potatoes, add them carefully to the broth. Cook sweet potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
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Ok I didn't have any fresh spinach on hand so I used frozen it is Way better with fresh!
I doubled the broth
I added a box of alphabet pasta
! added some poultry seasoning
it was very good, but I forgot that I am not a fan of pasta in soup, as the pasta absorbs all the liquid So when I ate it it was good, but now as I am putting the leftovers in the fridge it looks like mutant pasta in there HAHA
