Yield: about 8-10 servings


For the soup: 
3 tbsp. unsalted butter
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
5 cloves garlic, minced
28 oz. canned diced tomatoes
4 cups vegetable stock
1 bay leaf
3 sprigs fresh thyme
Parmesan rind (optional, but recommended)
12 oz. fingerling potatoes, cut into ¼-inch thick pieces
4 cups baby spinach leaves
Salt and pepper, to taste

For the croutons: 
3 cups multigrain bread cubes
2 tbsp. unsalted butter
3-4 cloves garlic, minced
Salt and pepper, to taste

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  • step 1: HideShow Images

    In a Dutch oven or large stockpot, melt the butter over medium high heat.  Add the onion, carrot and celery to the pot and cook until mostly softened, about 6-7 minutes.  Stir in the garlic and sauté about 1 minute, just until fragrant. Stir in the diced tomatoes, vegetable stock, bay leaf, thyme and the Parmesan rind.  Bring to a boil, then lower to a simmer and let cook 20 minutes.

  • step 2: HideShow Images

    Add the chopped fingerling potatoes to the pot and simmer just until the potatoes are fork tender.  Stir in the spinach and cook until fully wilted.  Season with salt and pepper to taste.  Remove the bay leaf.

  • step 3: HideShow Images

    While the soup is simmering, make the croutons.  Heat a large skillet, preferably cast iron, over medium heat.  Melt the butter over medium to medium-low heat.  Stir in the garlic and cook about 1 minute.  Stir in the bread cubes, tossing with the butter.  Season with salt and pepper to taste.  Continue to cook the bread cubes, stirring occasionally, until they are golden brown and crisp on all sides (adjusting the heat if necessary).   Serve the soup warm with the croutons on top.