Return to Content

Spinach and Garlic Soup

Spinach and Garlic Soup
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 8-10.

A robust and flavorful winter or summer soup. Serve it with cheese and Italian bread for lunch or supper. --Longwood Inn, Marlboro, Vermont


  • 1 cup olive oil
  • 9 cloves garlic, peeled and chopped fine
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, chopped
  • 2 teaspoons chopped dry basil
  • 8 cups chicken stock
  • 2 pounds fresh spinach, chopped
  • 3 potatoes, diced in half-inch cubes
  • Grated Parmesan cheese


In heavy saucepan, heat olive oil over medium heat. Add garlic, onion, carrots, celery, and basil. Stir 4 to 5 minutes, taking care not to let garlic brown. Add chicken stock, spinach, and potatoes, and boil gently until potatoes are done.
Serve topped with grated Parmesan.
Updated Wednesday, March 26th, 2008

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111