Potato, Spinach and Tomato Soup WITH Panini with Prosciutto, Roasted Peppers and Mozzarella

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Soup:
  • 3 garlic cloves, chopped
  • 1 large onion, chopped
  • 3 tbsp olive oil
  • 2 qts chicken stock
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 3 lb spinach, chopped
  • 1/4 tsp ground nutmeg
  • salt and pepper
  • 28 oz can diced tomatoes
  • 1/2 cup grated Parmesan
  • Panini:
  • 8 slices Italian bread, thin slices
  • 1/3 lb Prosciutto, thinly sliced
  • 16 oz jar roasted red peppers, drained well
  • 1 lb fresh mozzarella, sliced
  • olive oil

Directions

  1. Soup:

  2. In a deep pot, saute garlic and onion in oil for 2-3 minutes. Add broth and bring to boil. As you slice potatoes, add them to broth and cook 20 minutes. Stir in spinach. Season with nutmeg, salt and pepper. Stir in tomatoes and heat through 1-2 minutes. Remove from stove to a bowl. Stir in ungrated cheese and serve.

  3. Panini:

  4. Preheat panini pan over medium-high. Build your sandwiches: place 2-3 slices of prosciutto. Top with roasted peppers and slice of mozzarella. Drizzle tops of sandwich with olive oil. Place down on panini press. Brown 5-6 minutes.

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