• 3 tablespoons extra virgin olive oil (EVOO)
• 1 clove garlic, crushed
• 3 leeks, halved lengthwise, then sliced crosswise and cleaned
• 1 bunch bitter greens, such as dandelion greens, stemmed and thinly sliced
• Salt and pepper
• 6 cups chicken broth
• 1 pound small ravioli
• 1 cup packed fresh basil leaves, shredded
• Grated lemon peel, for serving
• Grated Parmigiano Reggiano cheese, to pass around the table

In a soup pot, heat the EVOO, three turns of the pan, over medium-high heat. Add the garlic, then add the leeks and cook until wilted, 2-3 minutes. Discard the garlic and stir in the bitter greens. Season with salt and pepper and cook for 3 minutes.

Pour in the chicken broth and bring to a boil over medium heat. Stir in the ravioli and cook until they float, 2 minutes. Stir in the basil.

Stir the lemon peel into the soup and pass the cheese at table.

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