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Potato and Spinach Soup

2 Tbsp olive oil
2 cup diced potatoes
1 clove garlic, chopped
4 cup water
2 cup spinach
1 tsp salt
1 cup diced stale whole grain bread
pepper

Saute the garlic in the olive oil. Add potatoes, and water to the
soup pot and bring to a boil. Cover and simmer until potatoes are
not quite tender, 10 to 15 minutes. Add greens and salt to pot,
cover, and cook 10 to 15 minutes longer, or until tender. Remove
from heat, add bread, cover, and let stand off the heat, for 10
minutes. Season with lots of fresh ground pepper, and serve.

I first made this soup using a Medeterranean olive bread and the
leftover bread. It was delicious. Since then I have used all
sorts of other breads. I have also used other greens such as kale
and turnip greens.

Serves 4.

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