Whole-grain Pasta Soup with Greens and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In a recipe this simple, every ingredient shines, so be sure to use the best-quality cheese and chicken broth you can find. Prep and Cook Time: 30 minutes. Notes: Parmigiano-reggiano cheese (true parmesan from northern Italy and very flavorful) is sold in gourmet, Italian, and Whole Foods stores, or in any supermarket with a good cheese selection. Parmesan cheese from Argentina is a widely available, less expensive substitute. This soup is meant to be made just before serving; after a few hours in the broth, the pasta will turn soft and gummy. Ingredients:
10 1/2 cups reduced-sodium chicken broth (or homemade chicken stock) |
3 cups very thinly sliced kale leaves (stems removed) |
8 ounces whole-grain angel hair pasta or thin spaghetti, broken into small pieces |
6 ounces parmigiano-reggiano cheese (see notes) |
2 teaspoons fresh lemon juice |
red chile flakes (optional) |
Directions:
1. In a large pot over high heat, bring chicken broth to a boil. Add kale, reduce heat to medium-high, and cook 2 minutes. Add pasta and cook until tender but not soft, 4 to 7 minutes or according to package instructions. While pasta is cooking, use a vegetable peeler to shave cheese into strips about 3 in. long and 1/2 in. wide (strips do not need to be exact).
2. Just before serving, stir in lemon juice, then divide soup among 6 bowls. Top each bowl with cheese and a sprinkling of chile flakes, if you like.
3. Note: Nutritional analysis is per serving.
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