Ingredients:

3 cloves crushed or finely chopped garlic

1 large onion, chopped

2 tbs extra virgin olive oil

2 quarts chicken broth

3 lbs all purpose potatoes, peeled and thinly sliced

1 lb triple washed spinach, stems picked and coarsely chopped

¼ tsp. nutmeg, grated or ground

Salt and pepper

1 (28 oz) can chunky style crushed tomatoes or diced tomatoes in puree

½ cup grated Parmigiano-Reggiano or romano cheese

In a deep pot, sauté garlic and onion in oil for 2-3 minutes. Add broth and bring liquid to a boil. As you slice the potatoes, add them to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into the soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through 1-2 minutes. Remove pot from the heat. Stir grated cheese into the soup and serve.

Use homemade chicken soup instead of broth. The chicken in the soup makes it heartier.