courtesy of Bon Appetit

Great winter soup full of flavor and nutrition! Feel free to add other ingredients if you'd like. I love Gremolata! Think of it like a pesto. It is an herb condiment from Italy, typically made up of lemon zest, garlic and parsley and can be added to all sorts of dishes!

Ingredients
2 tablespoons extra-virgin olive oil, divided
1 small onion (about 7 ounces), thinly sliced
Kosher salt and freshly ground black pepper
4 garlic cloves, 3 thinly sliced, 1 finely grated
4 cups low-salt chicken broth
1 pound Yukon Gold, or Russet potatoes, cut into 1/2\" pieces
1/2 bunch collard greens or kale (8 ounces), center ribs and stems removed, chopped (about 2 cups)
1 bunch Swiss chard (12 ounces), center ribs and stems removed, coarsely chopped (about 8 cups)
1 bunch arugula,stems removed (about 4 cups), washed thoroughly
2 teaspoons (or more) fresh lemon juice
2 teaspoons finely grated lemon zest
1 tablespoon toasted pine nuts


Method

1. Heat 1 tablespoon oil in a small pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add thinly sliced garlic to pot. Cook, stirring constantly, for 1 minute. Add broth, potatoes, collards or kale, and 2 cups water; bring to a boil. Reduce heat to medium. Simmer soup until potatoes are tender when pierced with a knife, about 10 minutes.
2. Add Swiss chard to pot and cook for 5 minutes. Stir in 3 cups arugula and 2 teaspoons lemon juice until arugula is wilted.
3. Meanwhile, chop the remaining 1 cup arugula; place in a small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 tablespoon oil to chopped arugula; toss to coat. Season arugula gremolata to taste with salt, pepper, and more lemon juice, if desired.
4. Season soup with salt and pepper. Divide among bowls. Mound arugula gremolata on top of soup in bowls. Garnish with pine nuts.