Potato, Spinach and Tomato Soup

Potato, Spinach and Tomato Soup(Adapted from Rachael Ray)

2 cloves garlic, minced
1/2 large onion, chopped
1 tablespoon olive oil
32 ounces vegetable broth
1 1/2 pound potatoes, thinly sliced
1/2 pound baby spinach
1/4 teaspoon nutmeg, grated or ground
Salt and pepper to taste
1 - 14.5 ounce can fire-roasted diced tomatoes
1/4 cup grated Parmesan cheese

In a large dutch oven, saute garlic and onion in olive oil for 2 - 3 minutes over medium heat. Pour in the broth and bring liquid to a boil. Add thinly sliced potatoes to the broth. Simmer potatoes 20 minutes, stirring occasionally. As this cooks, the potatoes will start to break down and thicken the soup.

Add in handfuls of the spinach, stirring until it wilts. Keep adding and stirring until all of the spinach is in. Stir in nutmeg, salt, and pepper. Add in tomatoes and stir until thoroughly heated for a couple minutes. Serve each with a sprinkling of parmesan cheese.

Serves 2-4