![A bowl with the spinach soup with rosemary & garlic recipe, topped with croutons, with a small bowl of croutons on the side as well](https://cdn.statically.io/img/www.eatingwell.com/thmb/4YMTZ5kp3czOmG-yl3YQckcemiY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spinach-soup-with-rosemary-garlic-8026487-1x1-92359d00148747b0a8e682b439869793.jpg)
Preethi Venkatram
![Ingredients for the spinach soup with rosemary & garlic recipe](https://www.eatingwell.com/thmb/cL7_mDSV5jmr_rfy_NTFyTdHzA8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spinach-soup-with-rosemary-garlic-8026487-ingredients-1x1-340a5492ff754124be4c94a44d93d76d.jpg)
Preethi Venkatram
Ingredients
Croutons
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2 cups cubed country-style sourdough bread (1/2-inch)
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2 tablespoons extra-virgin olive oil
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1 clove garlic, minced
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1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
Soup
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1 tablespoon butter
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1 medium onion, coarsely chopped
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1 clove garlic, minced
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1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
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¾ teaspoon salt
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Ground pepper to taste
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2 cups diced peeled red potatoes
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4 cups reduced-sodium chicken broth, vegetable broth or water
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6 cups fresh spinach or chard leaves, tough stems removed
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Freshly grated nutmeg for garnish (optional)
Directions
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To prepare croutons: Preheat oven to 375°F.
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Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large rimmed baking sheet. Bake until golden and crisp, 12 to 15 minutes.
Preethi Venkatram
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Meanwhile, prepare soup: Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper to taste. Reduce heat to medium-low; cook, stirring occasionally, for 5 minutes. Stir in potatoes; cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat; cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard); cook, stirring occasionally, until the greens are tender, about 10 minutes. Puree the soup with an immersion blender or in a blender (in batches), leaving it a little chunky, if desired. (Use caution when blending hot liquids.)
Preethi Venkatram
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Serve the soup garnished with nutmeg, if desired, and topped with the croutons.
Preethi Venkatram
Nutrition Facts (per serving)
180 | Calories |
8g | Fat |
20g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 1 cup | |
Calories 180 | |
% Daily Value * | |
Total Carbohydrate 20g | 7% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 7g | 14% |
Total Fat 8g | 10% |
Saturated Fat 2g | 10% |
Cholesterol 5mg | 2% |
Vitamin A 2502IU | 50% |
Vitamin C 16mg | 18% |
Vitamin E 1mg | 9% |
Folate 60mcg | 15% |
Vitamin K 115mcg | 96% |
Sodium 476mg | 21% |
Calcium 47mg | 4% |
Iron 2mg | 11% |
Magnesium 27mg | 6% |
Potassium 160mg | 3% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.