Pureed Greens Soup

Ingredients

• bunch chard (bietola)
• bunch spinach
• head lettuce
• wedge cabbage
• onion
• parsley
• celery
• carrot
• basil or dill
• butter
• tomatoes
• potato
• rice or bread
• parmesan
• salt
• pepper

Instructions

1. Trim and coarsely cut the chard, spinach, lettuce and cabbage; soak in fresh water a few hours.
2. Cook a battuto of onion, parsley, celery, carrot and basil/dill in butter until colored.
3. Add the greens, tomatoes and a sliced potato; season and boil, then add hot water and cook until the greens fall apart.
4. Pass through a sieve. Use the broth to cook rice or moisten a bread soup, adjusting seasoning and butter; serve with parmesan aside, not too thick.