Ingredients

1 tablespoon extra virgin oil

1 chopped medium onion

2 stalks celery

1 pound russet pototoes cubed

32 oz soup broth

28 oz can of crushed tomatoes

2 teaspoons dried basil

garlic salt and peppe to taste

3 cups of lightly packed spinach coarsely chopped

Preparation

Heat oil in a large saucepan (soup pot), add onion and cook over med. heat for 5 minutes to lightly brown.

Stir in celery,potatoes, broth and tomatoes. Bring to a boil and reduce heat and simmer covered for 30 minutes.

Let cool slightly, then puree in a blender or food processor till smooth, pour back into saucepan (pot) and stir in basil and let cook for an additional 5 minutes.

Add seasoning and add spinach and cook for an additional 2 minutes till the spinach wilts.