Spinach Potato Soup

SERVES: 8

COOK TIME: 50 Min

The lunch bunch flips for this soup, especially when it's paired with a hearty sandwich. When I serve this, "Fill 'em up and watch 'em go!" is the motto at my house!

What You'll Need

2 tablespoons olive oil
3 medium-sized potatoes, diced
1 medium-sized onion, chopped
1/2 teaspoon minced garlic
2 (15-ounce) cans Great Northern beans, undrained
2 (10-ounce) cans condensed chicken broth
4 cups water
5 ounces fresh spinach, washed, trimmed and chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

What to Do

In a large soup pot, heat the oil over medium-high heat. Add the potatoes, onion, and garlic and sauté for 4 to 5 minutes, or until the vegetables are tender.
Mash one can of beans with a fork and add to the soup pot along with the remaining ingredients. Bring to a boil then reduce the heat to medium and simmer for 30 minutes so the flavors can "marry", stirring occasionally.

Notes

Mashing one can of the beans creates a thicker soup, but if you prefer a broth-type of soup, just add the beans straight from the can, without mashing.