1 c. olive oil
9 cloves garlic, peeled & chopped fine
1 lg. onion, chopped
2 carrots, peeled & diced
2 stalks celery, chopped
2 tsp. chopped dry basil
8 c. chicken stock
2 lbs. fresh spinach, chopped
3 potatoes, diced in 1/2 inch cubes
Grated Parmesan cheese

In heavy saucepan, heat olive oil over medium heat. Add garlic, onion, carrots, celery and basil. Stir 4 to 5 minutes, taking care not to let garlic brown. Add chicken stock, spinach and potatoes and boil gently until potatoes are done. Serve topped with grated Parmesan.

Serves 8-10.