Makes 6 servings
1 large onion, chopped 1 clove garlic, crushed 4 stalks celery, chopped 1 tsp ground cumin 2 Tbsp olive oil 6 c packed spinach leaves (about 2 bunches), stems removed 4 c chicken broth 1 tsp dried oregano 4 tomatoes, diced; divided Salt and pepper, to taste 1. Place onion, garlic, celery, and cumin in pot with olive oil over medium heat. Cook 5 minutes. 2. Add spinach; stir well. Reduce heat to low; cover. Simmer until spinach is wilted, about 4 minutes. 3. Add broth and oregano; simmer, covered, 20-25 minutes. 4. Working in batches, puree mixture. Place mixture and 2 cups of diced tomatoes in pot and heat through (but don’t cook tomatoes). Season with salt and pepper. Serve garnished with reserved diced tomatoes.
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