Zuppa di Spinaci

Thoroughly wash the fresh spinach and pat dry. Roughly chop the yellow onion and finely mince the garlic cloves. Peel and dice the potato into small, uniform pieces.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the yellow onion and sauté gently until softened and translucent, about 5-7 minutes.

Add the minced garlic cloves to the pot and cook for another minute until fragrant, being careful not to brown them.