2 tablespoons EVOO – Extra Virgin Olive Oil
1 large onion, chopped
4 cloves garlic, crushed
1 large Russet potato, peeled and cut into 1-inch dice or 1 can cannellini beans, drained
Salt and pepper
Zest and juice of 1 lemon
3 cups defrosted artichoke hearts or bottoms, chopped
1 quart vegetable or chicken stock
1/2 pound spinach, stemmed and coarsely chopped
Shaved Parm cheese, for topping (omit cheese for vegan)
Heat a soup pot over medium-high heat with EVOO, 2 turns of the pan. Add onions, garlic, potato or beans, salt, pepper, lemon zest and artichokes. Partially cover and cook until onions and potatoes are tender, 12-15 minutes, stirring frequently. Add stock and bring soup to a boil. Using an immersion blender, purée soup until smooth—add a little water if soup is too thick. Wilt in spinach, add the lemon juice and adjust seasoning.
Serve in shallow bowls garnished with cheese and bread for dipping.