Food & Cooking Recipes Martha's Greenhouse-Vegetable Soup 5.0 (1) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 8, 2022 Rate PRINT Share Close Photo: Johnny Miller Prep Time: 20 mins Total Time: 50 mins Servings: 6 Packed with produce like spinach, Savoy cabbage, potatoes, carrots, and celery, this soup is both fresh-tasting and filling. Ingredients 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely chopped (1 ½ cups) 2 carrots, peeled and cut into ½-inch pieces (1 cup) 1 celery stalk, cut into ½-inch pieces (½ cup) 1 teaspoon minced garlic (from 1 small clove) Kosher salt and freshly ground pepper Medium Yukon Gold or white potato, peeled and cut into 1/2-inch pieces (1 1/4 cups) 2 cups chopped Savoy cabbage (from 1 head) 6 cups Light Vegetable Stock, or a combination of 3 cups each chicken broth and water 4 cups chopped fresh spinach leaves (from 1 bunch flat or curly-leaf), tough stems removed, or whole baby-spinach leaves ¼ cup coarsely chopped fresh parsley leaves Freshly grated Parmigiano-Reggiano and lemon wedges, for serving Directions Heat oil in a medium saucepan over medium. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 10 minutes. Add potato, cabbage, and stock. Bring to a boil, then reduce heat to low and simmer, partially covered, until flavors are melded and cabbage and potato are very tender, 20 to 25 minutes. Stir in spinach and parsley and cook 5 minutes (or 1 minute if using baby spinach—you don't want it raw, but you do want to maintain some of its color). Serve, sprinkled with cheese, drizzled with oil, and with lemon wedges on the side. Originally appeared: Martha Stewart Living, March 2022 Rate It PRINT