Spinach-provolone Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen chopped spinach, thawed and undrained
• 1/2 cup chopped onion
• 1/2 cup diced carrot
• 1/2 cup sliced celery
• 1/4 cup diced sweet red pepper
• 3 tablespoons butter, melted
• 3 tablespoons all-purpose flour
• 3 cups skim milk
• 1 cup low-fat chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon lemon pepper seasoning
• 3/4 cup shredded provolone cheese (3 oz.)
• 4 slices bacon, cooked and crumbled

Recipe

• 1 puree spinach in food processor.
• 2 saute onion, carrot, celery and red pepper in butter in a large, heavy saucepan.
• 3 add flour, stirring until smooth.
• 4 cook, stirring constantly 2 minutes.
• 5 gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• 6 stir in spinach, salt, nutmeg, and lemon-pepper.
• 7 cook until thoroughly heated.
• 8 sprinkle each serving evenly with probolone cheese and crumbled bacon.