Instructions

Roughly chop all the vegetables into bite sized pieces (about half inch). Add to large pot and cover with water by about 1 inch. Add about 2 tsp of salt and parmigiano rind.  Bring to a boil and let simmer for 45 minutes.

Right before serving, remove the cheese rind and add the spinach. Adding the spinach at the very last minute increases the green hue of the soup. Let simmer about 4 minutes more, until the spinach is wilted.

Turn off heat, and add the lemon juice. Using an immersible blender, puree about half of the soup. You want to thicken the broth, but still have chunks. Taste and adjust for seasoning. But keep in mind you’ll add grated cheese in the plate, so that will add salt. Add more lemon juice if you'd like.

Ladle into bowls and top with a swirl of your best olive oil, and grated parmigiano. If you’d like, you can also add torn stale bread. (I like!)