Ingredients
3tbspolive oil
1onion
1fennel bulb
3celery ribs
1½tspsalt
1lbboiling potatoes
4cupslow-sodium chicken broth,canned, or homemade stock
3cupswater
¼tspfresh ground black pepper
½cuptubetti,or other small macaroni
½lbswiss chard
1lbspinach
⅓cupparmesan,grated
Preparation
In a large saucepan, heat the oil over moderately low heat. Add the onion, fennel, celery, and ¼ teaspoon of the salt. Cook, stirring occasionally, for about 10 minutes until the vegetables start to soften.
Add the potatoes, broth, water, the remaining 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 for about 5 minutes longer until the greens are wilted and the pasta is tender. Stir in the Parmesan.
Serve and enjoy.
