Directions

1. Heat olive oil in large stockpot. Add onions and rosemary and sauté until onions begin to soften, stirring occasionally to prevent from burning.
2. Add the potatoes, salt and vegetable stock. Bring to a boil, lower heat, cover and simmer until potatoes are tender.
3. With slotted spoon remove 3 cups of the potatoes and set aside. Add spinach, basil and parsley to stock pot and cook until the spinach is just wilted, about 5 minutes. Remove stockpot from heat.
4. While the spinach is cooking, in blender or with hand blender, puree the potatoes with the Neufchatel, Parmesan cheese, milk and black pepper. Stir the puree back into the stock pot. Season with salt and pepper to taste.

Per serving: 148 calories, 6g fat, 3g sat fat, 12g carbohydrates, 12g protein, 612mg sodium, 3g fiber, 213mg calcium