Green, Green Soup

A very green inspired soup that's all you need for lunch today!

Serves: 6

Prep Time: 15 min

Cooking Time: 20 min

Total:  35 min

Ingredients

2 tbsp. olive oil
2 onions, minced
4 cloves garlic, minced
1 tbsp. dried thyme
1 tbsp. dried oregano
1 tsp. fresh grated nutmeg
2 medium zucchinis, thinly cut into pieces
1 1/2 lbs. spinach, minced, or 2 packages frozen chopped spinach, defrosted
1 large potato, peeled and cut into small 1" cubes
4-5 cups water
1/4 cup basil pesto
1 package spinach noodles or potato gnocchi (optional)
salt and pepper, to taste
fresh grated Parmesan cheese, to garnish (optional)

Directions

1. In a large pot heat oil and saute onions, thyme and oregano over medium heat until onions are translucent.
2. Add garlic, zucchini and spinach, continuing to saute for another 5-8 minutes until spinach has wilted.
3. Add water and potatoes to pot and bring to a boil. Cover and lower heat, simmering until potato pieces are tender. Season with salt, pepper, nutmeg and pesto.
4. Meanwhile, cook noodles or gnocchi in a separate pot, as directed on package. Drain and divide among serving bowls.
5. Puree about half of the soup using a handheld immersion blender, leaving the other half with chunks. Stir to combine. Taste and adjust seasoning if necessary.
6. Add soup to each bowl with noodles. Garnish with Parmesan cheese and serve immediately.

Lightly adapted from Mollie Katzen's Soups (2007).