Martha's Greenhouse-Vegetable Soup

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.