Rosemary is a favorite in the culinary herb garden, and although the fragrance may seem strong at first, in this soup it offers only a subtle hint that blends nicely with the greens. Keep this soup slightly chunky, with swirls of green and cubes of potato to give it texture. For a smoky flavor, garnish with a little crisp bacon or diced ham. Any seasonal greens can be substituted for the spinach; simply adjust the cooking time accordingly.

Makes 6 appetizer servings, 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

Croutons
2 cups 1/2-inch cubes country-style sourdough bread
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
Soup
1 tablespoon butter
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon salt
Freshly ground pepper to taste
2 cups diced peeled red potatoes
4 cups reduced-sodium chicken broth, vegetable broth or water
6 cups fresh spinach or chard leaves, tough stems removed
Freshly grated nutmeg for garnish

1. To prepare croutons: Preheat oven to 375°F.
2. Toss bread cubes, oil, garlic and rosemary in a large bowl until well combined. Spread in a single layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes.
3. To prepare soup: Melt butter in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes. Stir in potatoes and cook, stirring occasionally, for 3 minutes. Pour in broth (or water). Bring to a simmer over medium heat and cook until the potatoes are soft, about 15 minutes. Stir in spinach (or chard) and continue to simmer until the greens are tender, about 10 minutes more. Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)
4. Serve the soup garnished with nutmeg, if desired, and topped with the croutons.

NUTRITION INFORMATION: Per serving: 176 calories; 7 g fat (2 g sat, 4 g mono); 8 mg cholesterol; 21 g carbohydrate; 7 g protein; 2 g fiber; 301 mg sodium; 202 mg potassium.
Nutrition bonus: Vitamin A (35% daily value), Vitamin C (30% dv), Folate (16% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

Delicious! Simple to make. I will definitely add this to my regular repertoire. I didn't make the croutons because I didn't have the right bread, but the soup was wonderful on it's own. Looking forward to leftovers.

Sally, Los Angeles, CA

Stop with the slaughtered pig references, for heaven's sake. The soup is good enough without killing a lovely, sentient being for a little "smoky flavor"! How self-absorbed and short-sighted are you people?! How willing to add to the pain and suffering of the world? Not to mention (if you obtain the bacon or ham from the usual sources) the sin that is factory farming! Grow up! Think! Care! Stop the slaughter!!!

Tatiana Truth, Santa Maria, CA

Dear Tatiana, Your comments are not welcomed here. The soup was delicious with and without the bacon and ham. I made it both ways. My kids even liked it. I didn't think they'd eat a green soup but they devoured it. No leftovers. Thank you Eating Well for keeping my family healthy.

Kathy, Naperville, IL