Green Minestrone

Ingredients

• 3 ribs celery chopped
• 1 quart chicken broth low-sodium homemade canned
• 1  fennel bulb chopped
• 0.3 teaspoon fresh-ground pepper black
• 3 tablespoons olive oil 
• 1  onion chopped
• 0.3 cup parmesan grated
• 1 pound potatoes boiling peeled cut into 1/2-inch cubes 3
• 1.5 teaspoons salt 
• 5 cups pkt spinach shredded washed well
• 3 cups swiss chard shredded washed well
• 0.5 cup tubetti 
• 3 cups water 

Equipment

• sauce pan

Directions

1. In a large saucepan, heat the oil over moderately low heat.
2. Add the onion, fennel, celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
3. 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.
4. 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.
5. Variations
6. 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.
7. Wine Recommendation: 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.