Step 1

In a large frying pan, heat the olive oil and put in all the greens. Leave the pan uncovered and, stirring occasionally, cook the mixture until the vegetables are just wilted. The broth should be hot in a soup pan. Transfer the wilted greens from the frying pan into the hot broth.

Step 2

Add the meat and/or meatballs and the garlic cloves. These are left whole so that they may be removed more easily just before serving. Once the soup has returned to the simmer, cook for an additional 10 minutes. Add the borage flowers, cheese and zest and simmer for 2 minutes more.

Step 3

Serve immediately either at the table from a tureen or in individual soup bowls.

Step 4

Note: Borage is often planted at the ends of each row in a vegetable garden. It produces an unusually high number of dainty blue flowers which bees flock to, and, while in the garden, the bees raise the pollination rate for all the other plants.