The Table: Spinach Soup…

Spinach Soup
1 Medium Onion, Chopped
3 Cloves Garlic, Minced
4 Tablespoons Olive Oil
1 Pound Lean Ground Beef
1 Lb Mild Sausage (Optional)
2 (15 Ounce) Cans Cannelloni Beans, Drained
1 (15 Ounce) Can Garbanzo Beans, Drained
5 Yukon Gold Potatoes, Cubed
Sea Salt And Ground Black Pepper
1/2 Cup Marinated Roasted Red Peppers
1 Large Bag Baby Spinach- Washed, Dried, And Shredded
1/2 Head Savoy Cabbage, Shredded
2 Quarts Organic Chicken Broth Or Vegetable
  1. In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in meats beans, and potatoes, to the pot. Season with salt and pepper, and add Vegetable or Chicken Broth to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender.
  2. Once potatoes are tender, taste soup, add peppers and more salt and pepper. Stir in spinach and cabbage, and increase heat to gently boil. Spinach only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side. Serve with Cornbread or Cheese Polenta.
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