Zuppa di Ortiche

Carefully clean the fresh nettle leaves, wearing gloves. Blanch the fresh nettle leaves in boiling salted water for 2 minutes, then drain immediately and plunge into ice water to stop cooking. Squeeze out excess water and roughly chop.

Peel and finely dice the yellow onion. Peel and mince the garlic. Peel and dice the potatoes into small cubes.

In a large pot, heat the extra-virgin olive oil over medium heat. Add the diced yellow onion and sauté gently until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.