Soup of Fresh Greens and Alphabets
 from The Splendid Table’s How to Eat Supper cookbook.

Ingredients:
8 cups (double recipe) Cheater's Homemade Broth or canned chicken broth
1/2 cup dry white wine
1 cup canned whole tomatoes, broken apart with your fingers 
2 large garlic cloves, minced
1 medium to large onion, minced
1 15-ounce can chickpeas, rinsed and drained
2 large handfuls escarole or curly endiveleaves, finely chopped, (2 1/2 to 3 cups) 1/3 tight-packed cup fresh basil leaves, finely chopped
1/2 cup tiny pasta (Alphabets, orzo or stars)
salt and freshly ground black pepper
1 cup or more freshly-grated Parmigiano-Reggiano cheese, to taste

1. In a 6-quart pot combine the broth, wine, and tomatoes. Simmer, uncovered, for 5 minutes. Add the garlic, onion, chickpeas, greens, and basil. Simmer, partially covered, for 20 minutes.

2. Stir in the pasta and simmer, partially covered, for 6 minutes or until the pasta is tender. Taste the soup for seasoning, adding salt and pepper as needed. Serve hot, passing the cheese at the table.