Zuppa di Verdure a Foglia -- Leafy Vegetable Soup with Spinach Gremulata

• 2 tbsp. extra virgin Olive Oil, divided
• 1 md. onion, thinly sliced
• Salt and freshly ground pepper
• 4 lg. cloves, garlic, one grated, three slice thin 4 cups chicken broth
• 1 lb. thin skinned potatoes, cubed
• 8 oz, Escarole, ribs and stems removed, chopped
• 12 oz, Swiss Chard, less ribs and stems, chopped
• 6 oz, Spinach (not baby), stems removed, divided
• 2 tsp. plus, lemon juice
• 2 tsp. finely grated lemon zest
• 1 tbsp. toasted pignoli (pine nuts)

1. Heat 1 tablespoon Olive Oil in a small pot over medium heat.
2. Add onion and season with salt and pepper.
3. Cook, stirring occasionally until softened, about 5 minutes.
4. Add thinly sliced garlic to pot.
5. Cook, stirring constantly for 1 minute.
6. Add broth, potatoes, escarole and 2 cups of water.
7. Bring to a boil.
8. Reduce heat to medium.
9. Summer soup until potatoes are tender when pierced with a knife, about 10 minutes.
10. Add Swiss chard to pot and cook for 5 minutes .
11. Stir in 3 cups of spinach and 2 teaspoons lemon juice.
12. Stir until spinach is wilted.
13. Meanwhile, chop the remaining 1 cup of spinach, place in a small bowl.
14. Add lemon zest, finely grated garlic clove and the remaining 1 tablespoon of Olive Oil.
15. Toss to coat and mix fully.
16. Season spinach gremulata to taste with salt, pepper and more lemon juice if desired.
17. Season soup with salt and pepper.
18. Divide among bowls and mound spinach gremulata on top of soup in bowls.
19. Garnish the gremulata with pignoli or pine nuts.

extra virgin olive oil, onion, salt, garlic, thin skinned potatoes, swiss chard, lemon juice, lemon zest, nuts

Taken from www.foodgeeks.com/recipes/22182 (may not work)