Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped (1 1/2 cups)
2 carrots, peeled and cut into 1/2-inch pieces (1 cup)
1 celery stalk, cut into 1/2-inch pieces (1/2 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 1/2-inch pieces (1 1/4 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
1/4 cup coarsely chopped fresh parsley leaves
Freshly grated Parmigiano-Reggiano and lemon wedges, for serving
Preparation
Heat oil in a medium saucepan over medium. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 10 minutes. Add potato, cabbage, and stock. Bring to a boil, then reduce heat to low and simmer, partially covered, until flavors are melded and cabbage and potato are very tender, 20 to 25 minutes.
Stir in spinach and parsley and cook 5 minutes (or 1 minute if using baby spinach—you don’t want it raw, but you do want to maintain some of its color). Serve, sprinkled with cheese, drizzled with oil, and with lemon wedges on the side.
