Note: The mixed leafy greens can include mustard, kale, collard, beet & turnip greens, chard as well as dandelions. (Watch the dandelions as too many might make the soup bitter.) 1/2 lb. yields 8 cups coarsely chopped. 2 Tbsp. olive oil 1 onion, chopped 4 cloves garlic, minced 1/2 lb. mixed leafy greens, stemmed & coarsely chopped (about 8 c.) 3 c. veggie or chicken stock diluted with 3 c. water 3/4 c. sm. pasta shapes (such as riso or stars), or 1 cup cooked rice 1 tsp. sherry vinegar, more to taste 1/4 tsp. freshly ground black pepper 1/2 tsp. finely ground fennel seed 6 Tbsp. grated Parmigiano-Reggiano 2 tsp. salt, more to taste

Heat olive oil in a 4-qt. soup pot over med. heat & cook the onions until soft, about 3 mins. Add the garlic & cook until becomes fragrant, about 2 mins. Add the coarsely chopped greens to the pot, a handful at a time, & let wilt, stirring constantly. Add diluted stock & salt & slowly bring to a simmer, then cook until greens are soft (but not darkened or faded), about 10 mins. While the greens are cooking, cook the pasta in a lg. pot of rapidly boiling salted water until tender, about 5 mins. Drain & set aside until soup is done. Coarsely shred greens with an immersion blender. Some will become puréed, but mostly they should be shredded. If you don't have an immersion blender, a food processor will do a better job than a stand blender. Transfer half the greens & liquid to a food processor & carefully purée until the greens are finely chopped. Reserve in a mixing bowl & repeat with the remaining greens & liquid. Wipe out soup pot & return the greens & liquid to it. Bring soup to a simmer & stir in the cooked pasta & 1 tsp. vinegar. If the pasta clumps together (it probably will), let it warm & stir it again to break it up. Season with the pepper & the fennel seed. Taste, & add more salt or vinegar if needed. To serve, ladle the soup into heated shallow bowls & garnish with a generous grating of Parmigiano-Reggiano.

Submitted by member Deborah Ogburn