Serves: 6
Total Calories: 407

1 cup olive oil divided
3 onions diced
3 large carrots peeled and thinly sliced
2 stalks celery thinly sliced
2 large potatoes peeled and cut into small dice
4 large tomatoes peeled, seeded, and chopped
1 bunch flat-leaf parsley finely chopped
8 cups water
8 ounces fresh spinach washed and shredded
2 tablespoons fresh lemon juice
salt and cracked pepper to taste
grated Parmesan cheese (optional)

1. Place 1/2 cup of the olive oil in a large pot over medium heat. When the oil is hot, add the onions and cook, stirring occasionally, for about 7 minutes, or until translucent but not brown.

2. Add the carrots and celery to the pot, stir to coat with the oil, and sauté for 5 minutes, stirring often.

3. Add the potatoes, and stir to coat with the oil. Stir in the tomatoes, parsley, and water.

4. Increase the heat to bring the mixture to a boil. Reduce the heat and simmer uncovered for 30 minutes.

5. Add the spinach to the pot, and simmer for another 20 minutes. Add the lemon juice and salt and pepper to taste.

6. Just before serving, stir in the remaining 1/2 cup of olive oil. Ladle the soup into large bowls and float a few teaspoons of Parmesan cheese on top, if desired. Serve with chunks of crusty bread.

Nutritional Facts:

Serves: 6
Total Calories: 407
Calories from Fat: 320

More Recipes from the The Sophisticated...Olive Cookbook:
Greek Vegetable Soup
Hearty Bean Soup
Fisherman's Soup
Gazpacho