I used a mix of parsley and celery leaves, green kale instead of black, reduced the salt to about 1/2 teaspoon, omitted the garlic from the toasted bread and used Grana Padano instead of Pecorino.
1/4 cup olive oil
1 medium onion, peeled and thinly sliced
2 Tbsp chopped fresh celery leaves (or parsely)
4 leaves of swiss chard, lacinto kale (black kale), Savoy cabbage or any other dark leafy green, ribs removed and leaves roughly chopped.
1/4 cup red wine
1 1/2 cups tomato puree (passata di pomodoro)
4 cups of water
Fine sea salt, to taste (I used about 1/2 teaspoon)
Freshly ground pepper, to taste
1 clove of garlic, peeled and cut in half
3/4 slices of stale country bread, toasted and each rubbed with garlic. If needed, replace with toasted fresh bread
Sweat the onions until soft, add the chopped herbs and kale. Saute until the greens are wilted. Add the wine, cooking until the alcohol has burned off, about 1 minute. Add the tomato puree and water. Bring to a simmer. Cover and simmer over low heat, for 15 – 20 minutes.
Prepare the bread. Place one slice per serving in the bottom of a bowl. Ladle the soup over the bread and let sit for 1-2 minutes to soften. Top with grated Pecorino if using and serve.
Adapted from The Kitchn.com