Heat oil in a heavy soup pot. Stir in onion and cook over medium heat until just beginning to soften. Stir in garlic, celery and carrot. Cook, stirring, for another ten minutes to marry the flavors.
Pour in vegetable stock, along with the potatoes and the sun-dried tomatoes Bring to a boil. When boiling, immediatly lower heat to maintain a strong simmer. Cook, covered for 10 to 15 minutes or until vegetables are tender. Season with salt to taste and add shredded spinach. Cook another five minutes.
Serve the Parmigiano cheese on the table and let diners sprinkle (or load) it on to their own taste.
This is best served the authentic Italian way - with a good loaf of crusty bread. Go ahead - dunk the bread in. Delicious. Great Italian cooking.
Contributor: Nigella Davies
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