Tomato Potato Florentine Soup | Michigan Potatoes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 stalks celery, sliced celery
• 1 (32-oz.) container chicken broth (reduced sodium)
• 1 (28-oz.) can crushed tomatoes (1 26-oz. jar marinara sauce)
• 1 lb. russet potato, peeled and cubed
• 2 teaspoons dry basil
• Garlic salt and freshly ground pepper to taste
• 3 cups fresh spinach, coarsely chopped