2 Tbl olive oil
2 cloves garlic, minced
1 medium onion, finely chopped (1/2 c)
16 oz fresh spinach chopped (about 1 big bunch) stems removed
5 1/2 c chicken broth (3 cans)
1 Tbl shredded Parmesan Cheese
1 Tbl fresh chopped parsley or 1 tsp dried parsley
1/4 tsp pepper
1/2 yellow cornmeal
Heat oil in a large saucepan over medium heat. Cook garlic and onion in oil about 5 minutes until onion is tender.
Stir in spinach and broth. Heat to boiling; reduce heat. Stir in remaining ingredients except cornmeal. Very gradually stir in cornmeal. Make you sure you stir the soup constantly so the cornmeal doesn't clump together and make the soup grainy rather than thick and creamy.
Cover and simmer for about 15 minutes, stirring frequently until soup is thickened. Garnish with additional shredded parmesan on top. Makes 6 servings.
90 Calories, 4g Fat, 3g Protein, 2g Fiber
2 Weight Watcher Points
