Spinach and Garlic Soup


1 cup olive oil
9 cloves garlic, peeled and chopped fine
1 large onion, chopped
2 carrots, peeled and diced
2 stalks celery, chopped
2 teaspoons chopped dry basil
8 cups chicken stock
2 pounds fresh spinach, chopped
3 potatoes, diced in half-inch cubes
Grated Parmesan cheese


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.


Serves 8-10.


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