For the Soup 2 tablespoon olive oil 1 large onion or leek diced 1 medium carrot diced 2 ribs celery, diced 2 cups turnip or dandelion greens, trimmed and rinsed 2 cups arugula leaves trimmed and rinsed 1/2 pounds spinach leaves and stems rinsed (or beet greens) 2 cups chervil leaves or young plants About 7 cups of water 1 tablespoons sea salt
For the Toast 6 slices Tuscan or country bread, cut in half crosswise 1 large clove garlic, minced 3 tablespoon olive oil
Place oil, onion, carrot and celery in a large heavy soup pot over medium heat and sauté just until the onion turns golden, about 10 minutes. Add the turnip greens and arugula; stir and cook until they soften and wilted about 3 minutes. Stir in spinach cover and cook stirring occasionally, until the spinach has wilted and turns bright green, about 6 minutes. Add the chervil, stir, and then add enough of the water to cover the vegetables. Stir in the salt, cover and cook until the vegetables are tender, about 25 minutes. Continue cooking partially covered until the vegetables are completely tender, about 20 minutes more. Adjust the seasoning. Toast the bread and gently rub it with the garlic. Place each slice in a warmed shallow soup bowl and drizzle each with 1½ teaspoons oil. Ladle the soup over the toast and serve immediately.