Whole-Grain Pasta Soup With Greens and Parmesan |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a simple soup and can be made in less than 30 minutes. It is very smooth and delightful. I wouldn't suggest making it in advance as the noodles will get soggy. Found this in Sunset Magazin, 01/2007. Ingredients:
10 1/2 cups organic reduced-sodium chicken broth or 10 1/2 cups homemade chicken stock |
3 cups very thinly sliced kale leaves (stems removed) or 3 cups very thinly sliced spinach leaves (stems removed) or 3 cups very thinly sliced bok choy (stems removed) |
8 ounces whole wheat angel hair pasta or 8 ounces whole wheat spaghetti, broken into small pieces |
6 ounces parmigiano-reggiano cheese |
2 teaspoons fresh lemon juice (not the bottled stuff) |
red pepper flakes (optional) |
Directions:
1. In a large pot over high heat, bring chicken broth to a boil.
2. Add kale or spinach or bok choy, reduce heat to medium-high, and cook 2 minutes.
3. Add pasta and cook until tender but not soft, 4 to 7 minutes or according to package instructions.
4. While pasta is cooking, use a vegetable peeler to shave cheese into strips about 3 inches long and 1/2 inches wide (strips do not need to be exact).
5. Just before serving, stir in lemon juice, then divide soup among 6 bowls.
6. Top each bowl with cheese and a sprinkling of chile flakes, if you like.
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