1 c. olive oil
9 cloves garlic, peeled and chopped finely
1 large onion, chopped
2 carrots, peeled and diced
2 stalks celery, chopped
2 tsp. chopped dry basil
8 c. chicken stock
2 lb. fresh spinach, chopped
3 potatoes, diced in half-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; boil gently until the potatoes are done. Serve topped with Parmesan cheese.

Serves 8 to 10.