1poundfresh triple washed spinachstems picked and coarsely chopped
¼teaspoonnutmeggrated or ground
salt and pepper
1canchunky-style crushed tomatoes or diced tomatoes in puree
¼teaspoonred pepper flakesoptional
½cupgrated Parmigiano-Reggiano or Romano
Instructions
In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil.
As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks.
Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, red pepper flakes, salt and pepper, to your taste.
Stir in tomatoes and heat through, 1 or 2 minutes.
Ladle soup into bowls and sprinkle grated cheese on top of your soup.