Green Minestrone

• 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

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.
4. Variations
5. 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.
6. 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.

olive oil, onion, fennel bulb, celery, salt, potatoes, chicken broth, water, freshground black pepper, macaroni, swiss chard, well, parmesan

Taken from www.myrecipes.com/recipe/green-minestrone (may not work)