Is there anything more spring-perfect than a bowl of spinach soup? The soup part bridges the seasons, while the bright taste of spinach sings “hello fresh new produce!” Rosemary has a strong flavor, but offers only a subtle hint in this spinach soup. If you like, any seasonal greens you have on hand can be substituted for the spinach.

Croutons
2 cups 1/2-inch cubes country-style sourdough bread
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried

Soup
1 tablespoon butter or olive oil
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups diced peeled red potatoes
4 cups reduced-sodium vegetable broth or water
6 cups fresh spinach or chard leaves, tough stems removed
Freshly grated nutmeg for garnish

1. To prepare croutons: Preheat oven to 375F degrees.

2. Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.

3. Meanwhile, to prepare soup: Heat olive oil in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes.

4. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)

Serve the soup garnished with nutmeg, if desired, and topped with the croutons.

6 appetizer servings, 1 cup each

Recipe Nutrition:
Per serving: 176 calories; 7 g fat (2 g saturated fat, 4 g mono unsaturated fat); 8 mg cholesterol; 21 g carbohydrates; 7 g protein; 2 g fiber; 301 mg sodium; 202 mg potassium

Nutrition Bonus: Vitamin A (35% daily value), Vitamin C (30% dv), Folate (16% dv)

1.5 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

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