Blanch and quarter tomatoes. Dice washed and cleaned sweet pepper and eggplant. Clean and chop onion. Dice zucchini.

Pour the half of tomatoes and sweet pepper with 2 cups of water and bring to a boil. Drain, reserving the broth, and puree vegetables.

Stew onion, eggplant and the remaining pepper, add zucchini, remaining tomatoes, pour in the broth and wine, cook for 5 minutes. Season with salt and pepper. Add chopped garlic.

Make quenelles of the vegetable puree. Chop greens and add to the soup together with the quenelles. Cook for 3-4 minutes. Serve sprinkled with cheese.