About 1/3 cup EVOO
6 anchovy fillets
6 cloves garlic, finely chopped
1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes
About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar
2 starchy potatoes, peeled and chopped
3 to 4 small ribs celery, chopped
2 carrots, chopped
2 small onions, chopped
2 to 3 plum tomatoes, chopped
7 to 8 cups chopped greens such as escarole, kale or spinach
Freshly grated nutmeg
4 cups chicken stock
4 cups vegetable stock
1 cup fresh flat leaf parsley leaves, finely chopped
Grated Parmigiano-Reggiano, to pass
Bread, for serving
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