Martha's Greenhouse-Vegetable Soup

marthastewart.com

Juanava Collins

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 medium onion, finely chopped (1 ½ cups)

2 carrots, peeled and cut into ½-inch pieces (1 cup)

1 celery stalk, cut into ½-inch pieces (½ cup)

1 teaspoon minced garlic (from 1 small clove)

Kosher salt and freshly ground pepper

Medium Yukon Gold or white potato, peeled and cut into ½-inch pieces (1 ¼ cups)

2 cups chopped Savoy cabbage (from 1 head)

6 cups Light Vegetable Stock, or a combination of 3 cups each chicken broth and water

4 cups chopped fresh spinach leaves (from 1 bunch flat or curly-leaf), tough stems removed, or whole baby-spinach leaves

¼ cup coarsely chopped fresh parsley leaves

Freshly grated Parmigiano-Reggiano and lemon wedges, for serving

Directions at marthastewart.com

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