Appetizers / Soups / Salads

Rachel Ray's Tomato/Potato/Spinach Soup is for Soup.

Rachel Ray's Tomato/Potato/Spinach Soup takes several minutes to prepare.

Rachel Ray's Tomato/Potato/Spinach Soup takes several minutes to cook.

Rachel Ray's Tomato/Potato/Spinach Soup makes 12 servings.

The ingredients for Rachel Ray's Tomato/Potato/Spinach Soup are:

* *Potato, raw, 4 large (3" to 4-1/4" dia.)
* Canned Tomatoes, 4 cup
* Chicken Broth, 4 cup (8 fl oz)
* Spinach, fresh, 3 cup
* Olive Oil, 2 tbsp
* Onions, raw, 1 cup, chopped
* Garlic, 2 clove

Here is how you make Rachel Ray's Tomato/Potato/Spinach Soup:

peel and thinly slice potatoes. Roughly chop the onion. Use a garlic press on the cloves of garlic. Saute galic and onion. Add canned tomatoes, potato slices and broth. Bring to a boil and simmer 20 min. Add chopped fresh spinach. simmer 10 more min. Serve with freshly grated parmesan.Number of Servings: 12Recipe submitted by SparkPeople user SLINKY135.

The nutritional information for Rachel Ray's Tomato/Potato/Spinach Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 139.1

• Total Fat: 2.7 g
• Cholesterol: 1.7 mg
• Sodium: 436.2 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 3.8 g
• Protein: 3.9 g

The dietary needs meet for Rachel Ray's Tomato/Potato/Spinach Soup is Vegetarian