Spinach, Potato, and Fresh Greens Soup
Adapted from Better Homes and Gardens

2 tablespoons Extra Virgin Olive Oil
1 medium Yellow Onion, chopped
3 medium Garlic Cloves, minced or pressed
12 teaspoon Dried Oregano
12 teaspoon Dried Basil
12 teaspoon Dried Rubbed Sage
2 tablespoons Cooking Sherry (optional)
28 ounces Vegetable Stock
1 large Potato, peeled and chopped
1 and 14 pounds Fresh Spinach, washed
Salt and Pepper, to taste
2 cups Spring Greens Mix
2 ounces Parmesan Cheese, shaved into slices (optional)
2 small Tomatoes, cut into small wedges

In a large soup pot, heat the olive oil over medium heat. Add the onion, garlic, and herbs and cook for at least 5 minutes or until onion is tender, stirring occasionally. If using sherry, remove the pot from the heat and add the sherry. Return to heat, cook and stir mixture for one minute.

Add stock and potatoes and bring to a boil. Simmer, covered, for 10 minutes or until potato is tender.

Stir spinach, half at a time, into the soup until wilted, and continue cooking for 5 minutes. If you're using frozen spinach, cook until spinach is warmed and continue for 2 minutes. Remove the pot of soup from the heat.

Blend soup with immersion blender until smooth, or transfer soup half at a time to food processor or blender; cover and process or blend until smooth. Return mixture to pot; heat through. Season with salt and pepper, to taste. To serve, top each bowl with greens, shaved Parmesan, and tomato wedges.

Calories*: 158 Fat*: 8 g Carbs*: 16 g Cholesterol*: 8 mg
Sugar*: 3 g Fiber*: 4 g Protein*: 8 g Servings*: 6 (1 Bowl each)

Ease*: 8/10 Categories: Appetizer
Total Time*: 45 minutes Active Time*: 45 minutes
Kosher: Dairy or Parve

For helpful tips and notes on this recipe, see the related blog posts:
Spinach, Potato, and Fresh Greens Soup
Developed by Micah Neumark, 2010