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.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
