Food Ventures
Makes 4 to 6 servings
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 stalks celery, sliced
1 pound russet potatoes, peeled and cubed
1 (32 ounce) container chicken broth
1 (28 ounce) can crushed tomatoes
2 teaspoons dry basil
Garlic salt and freshly ground pepper to taste
3 cups lightly packed fresh spinach, coarsely chopped
Heat oil in a large saucepan; add onion and cook over medium heat for 5 minutes to lightly brown. Stir in celery, potatoes, broth and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then puree in a blender or food processor until smooth. Pour back into saucepan and stir in basil, garlic salt and pepper; cook for 5 minutes. Check seasonings, then add spinach and cook a minute or two more to wilt spinach.
For added Italian flavor, add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl.
Ann's Article:
Potatoes –Naturally Nutritious Comfort Food
Ann Hattes travels far and wide in search of interesting food adventures.