2 1/2 qts. water
2 tsp. salt
1 lb. spinach
4 potatoes, peeled & diced
4 tbsp. olive oil
1/2 tsp. pepper
1 lb. cabbage

Combine the water, olive oil and potatoes in small pan. Cook over medium heat for 30 minutes. Force the potatoes through a sieve or mash them as fine as possible. Return them to the liquid in the saucepan. Add salt and pepper and cook over low heat for 1 hour. Wash spinach and cabbage and remove the tough fibers. Drain well and shred finely. Add to the potato mixture and cook over medium heat for 15 minutes, stirring occasionally. Taste for seasoning. Serve hot or cold in soup bowls.