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Spinach Soup with Rosemary Croutons

:  March/April 2008

Your rating: None Average: 4.4 (26 votes)

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.


READER'S COMMENT:
"I don't use butter because I'm vegan, but I don't think a tablespoon of butter in an ENTIRE RECIPE is going to impact the recipe's overall healthfulness. And the sodium comes from the chicken broth -- even low-sodium is still high -- so...
Spinach Soup with Rosemary Croutons Recipe

6 appetizer servings, 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

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
  • 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 chicken broth, vegetable broth or water
  • 6 cups fresh spinach or chard leaves, tough stems removed
  • Freshly grated nutmeg for garnish

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Preparation

  1. To prepare croutons: Preheat oven to 375°F.
  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: Melt butter 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. 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.)
  4. Serve the soup garnished with nutmeg, if desired, and topped with the croutons.

Nutrition

Per serving: 176 calories; 7 g fat ( 2 g sat , 4 g mono ); 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)

Carbohydrate Servings: 1.5

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


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Recipe Categories

Ease of Preparation
Moderate
Main Ingredient
Vegetarian, other
Health & Diet Considerations
Healthy weight
Low cholesterol
Low calorie
Diabetes appropriate
Type of Dish
Soups/stews
Total Time
1 hour or less
Preparation/ Technique
Saute
Bake
Ethnic/Regional
American
Style/Theme
Vegetarian
Entertaining, formal
Entertaining, casual
Meal/Course
Dinner

Lunch
Servings
6
Season
Winter
Fall
Summer
Spring
Publication
March/April 2008
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