Friday, January 29, 2010

Italian Potato Soup

Extended Life for: Sun-Dried Tomato Garlic, Shallots, Spinach, Tomatoes, Potatoes, Parsley Ingredients:
4 cups Potatoes, peeled and cubed
1 Onion, chopped
1 cup Carrot, chopped
2 Shallots, minced
1 clove Garlic, minced
2 tsp. Sun-Dried Tomato Garlic
1 can Great Northern White Beans
1 can Butter Beans
1 can Diced Tomatoes
2 cups Spinach, chopped
3 Tbsp. Parsley
3 cups Chicken Broth or Cold Chaser Tea
Balsamic Vinegar
Olive Oil
Shredded Parmesan Cheese
Heat a bit of olive oil in a stock-pot; saute onion, shallot and garlic in warm oil. Add chicken broth or tea, carrots and potatoes, bring to boil. When potatoes are tender, add canned beans and tomatoes, heat through. Add spinach until wilted. Serve in a bowl garnished with balsamic vinegar, olive oil and paresan cheese.

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