Three-Greens Soup with Gremolata

1 tbsp Canola Oil
2 medium (2-1/2" dia) Onions, raw
1 tbsp Salt
1 tsp Pepper, black
8 clove Garlic
8 cup Vegetable Broth
2 large (3" to 4-1/4" dia.) Potato, raw
8 cup, chopped Collards
8 cup Swiss chard
6 cup Spinach, fresh
4 fl oz Lemon Juice
2 tbsp Pine Nuts
1 tbsp Lemon Zest

Heat half of oil at medium. Add chopped onions, salt and pepper; cook for 5 minutes, or until soft. Add 6 cloves of sliced garlic (save the other 2 for the gremolata); cook another minute. Add cubed potatoes, broth, collards, and 2 cups water to pot. Bring to a boil at high heat, then reduce heat to medium Simmer about 10 minutes, or until potatoes are tender when pierced with a knife. Add chopped Swiss chard; cook 5 minutes. Turn off heat. Stir in 3 cups (save the rat for the gremolata!) spinach, and 3 ounces lemon juice. Stir in beans. For the gremolata: Chop the remaining 2 cups spinach; put in medium bowl. Add lemon zest, 2 minced garlic cloves, and the other half of the oil. Toss or stir to coat spinach. If desired, add salt, pepper, and lemon juice to gremolata. Serve 2 cups soup with gremolata and pine nuts.

Serving Size: Eight 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SLOWBUTSTEADY.