1 bulb fennel
2 bunches collard greens, or other dark leafy greens (kale, chard, or mustard greens)
2 28 ounce cans diced tomatoes (San Marzano, if possible)
2 tablespoons olive oil
4 cups hearty vegetable broth (or canned broth, with a bit of soy sauce for heartiness, added if desired)
2 cups water
2 cans cannellini beans
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1 teaspoon salt
Pecorino cheese to garnish (optional)