Italian Flag Soup

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This soup is named for the colors of the main ingredients: spinach, potatoes, and tomatoes. Its great during the colder months of the year and its useful to make a big batch and eat the leftovers.
I've had trouble finding the exact recipe since it accide

Difficulty:
Serves: A LOT

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: spinach · soup · italian · hot · tomato · potato ·

Ingredients

~7-10 medium-large potatoes, washed, peeled, and very thinly sliced (This is what takes the most time to prep. Enlist a friend to help and the prep time decreases dramtically.)

Head of spinach, throroughly washed and coarsely chopped
24 oz can of crushed tomato

~ 3.5-4.5 cans of chicken broth, basically whatever your crock pot can fit and allow room for other ingredients (could maybe use vegtable broth to make it vegetarian/vegan. I haven't tried it like this but I'm sure it would be fine)

Olive oil (Extra Virgin is best)

about 3-4 cloves of garlic, minced (I like garlic but if you have a small crock pot, adjust accordingly or it might over power hte other flavors)

One medium white onion, chopped

Parmesan or Parmigiano Reggiano

Nutmeg

Salt and Pepper

Serving suggestion: serve with fresh bread, preferably something a little chewy like the americanized baguette that you see a lot at groccery stores. Its a lot bigger than french baguette and not quite as hard.

Method

Coat the bottom of the crock pot with EVOO
Turn crock pot to high setting and allow to warm up
Add garlic and the onion, cook until fragrant but don't let the garlic fully brown or burn.
Add the chicken broth and allow to simmer (this is a good time to start peeling and cutting the potatoes, the broth isn't going anywhere)
Add the potatoes and let them cook until tender.
Add crushed tomato
Add spinach. It should sort of wilt into the soup.
Add salt, pepper, and nutmeg to taste. Other spices like oregano or garlic salt may be added if desired. Nutmeg is best as it complements spinach dishes well.
Crock pot may be turned down to medium to medium-high heat if you have time to let it cook for a while.
I really recommend that you allow a lot of time for it to cook and for all the flavors to assimilate. It's important to let the soup cook at least long enough for the potatoes to begin to sort of break up and integrate into the broth.
When ready to serve, ladle into bowl, being sure to mix from the bottom. Then grate the parmesan cheese over the top of the soup and serve with fresh bread.

Variations:
If you like noodles, you could add your favorite type of noodles, pre-cooked to al dente. This would increase the starchiness so I would decrease the amount of potatoes. I would add them before the spinach but it probably doesn't matter.
Add chicken or beans, like great northern beans, if you're looking for something with more protein.

Enjoy and let me know how it worked for you.

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