- 3 tablespoons olive oil
- 1 onion, chopped
- 1 fennel bulb, chopped
- 3 ribs celery, chopped
- 1 1/2 teaspoons salt
- 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
- 1 quart canned low-sodium chicken broth or homemade stock
- 3 cups water
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup tubetti or other small macaroni
- 1/2 pound Swiss chard, tough stems removed, leaves washed well and shredded (about 3 cups)
- 1 pound spinach, stems removed, leaves washed well and shredded (about 5 cups)
- 1/3 cup grated Parmesan
How to make this recipe
- 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.
- 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.
- 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.
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.
Your best bet with all these greens is a charming, fruity red, such as a Beaujolais or Valpolicella. The bright berry flavors will contrast with and highlight the vegetables.