A robust and flavorful winter or summer soup. Serve it with cheese and Italian bread for lunch or supper. –Longwood Inn, Marlboro, Vermont
In heavy saucepan, heat olive oil over medium heat. Add garlic, onion, carrots, celery, and basil. Stir 4 to 5 minutes, taking care not to let garlic brown. Add chicken stock, spinach, and potatoes, and boil gently until potatoes are done. Serve topped with grated Parmesan.