Whole-grain Pasta Soup with Greens and Parmesan

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.

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)

Step 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).

Step 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.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 236Calories from Fat 22

% Daily Value *
Total Fat 5.8g9%

Saturated Fat 4g20%
Cholesterol 17mg6%
Sodium 1059mg45%
Total Carbohydrate 29g10%

Dietary Fiber 4.4g18%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Whole-grain Pasta Soup with Greens and Parmesan