Step 1

Heat olive oil in a large soup pot. Add the carrots, fennel (or celery) and onion to the hot oil. Saute until the vegetables are tender. This will take about 5 to 7 minutes. Add the garlic, red pepper and rosemary if you are using it. Cook for 2 minutes. Add the vegetable broth plus two cups of water and bring the soup to a boil. Add the chickpeas, tomatoes and orzo to the boiling soup. Reduce heat of soup to a simmer, cover and cook for about 10 minutes. Check to be sure the orzo is tender. Uncover the soup and add the greens to the simmering soup. Cook until the greens are soft. This will take about 2 minutes.

Step 2

Add more water (I added about 2 cups) to make the thick vegetable mixture more like a soup. Season with salt and pepper.

Step 3

Garnish with grated cheese, sliced jalapeno, and a drizzle of olive oil. Serve.