Pour in the wine, raise the heat, and reduce it by half. Add the stock and simmer for 20-30 minutes. Add the spinach or other greens and cook until they wilt. Sprinkle with the fresh herbs and season to taste with salt and pepper. Garnish with a swirl of olive oil.
White beans are also a nice addition to the soup.
Mark Haskell Arugula is a peppery green, pignoli are pine nuts, and crostini are thin slices of toasted bread. 3 to 4 cloves roasted garlic 3 tablespoons grated Parmesan cheese Salt and pepper, to taste To make the crostini, brush the bread slices with olive oil, rub with a garlic clove, and toast under the broiler. Put the arugula, pine nuts, parsley, capers, and garlic in the bowl of a food processor. Process until smooth. Add the Parmesan cheese and season to taste with salt and pepper.