• Fast

Ingredients

1. 3 tablespoons olive oil
2. 1 onion, chopped
3. 1 fennel bulb, chopped
4. 3 ribs celery, chopped
5. 1 1/2 teaspoons salt
6. 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
7. 1 quart canned low-sodium chicken broth or homemade stock
8. 3 cups water
9. 1/4 teaspoon fresh-ground black pepper
10. 1/2 cup tubetti or other small macaroni
11. 1/2 pound Swiss chard, tough stems removed, leaves washed well and shredded (about 3 cups)
12. 1 pound spinach, stems removed, leaves washed well and shredded (about 5 cups)
13. 1/3 cup grated Parmesan

Directions

1. In a large saucepan, heat the oil over moderately low heat. Add the onion, fennel, celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the potatoes, broth, water, the remaining 1 1/4 teaspoons salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and simmer for 5 minutes longer.
3. Add the Swiss chard and spinach and bring the soup back to a simmer. Cook, stirring occasionally, until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.

Notes

Variations:

You'll need a total of eight cups of shredded greens for this soup. Use one or any combination of the following: Swiss chard,spinach, escarole, green cabbage, or kale. The more variety the better.