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Whole-grain Pasta Soup with Greens and Parmesan

Iain Bagwell
Total time 30 mins
Yield Makes 6 to 8 servings
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)

Nutrition Information

  • calories 236
  • caloriesfromfat 22 %
  • protein 19 g
  • fat 5.8 g
  • satfat 4 g
  • carbohydrate 29 g
  • fiber 4.4 g
  • sodium 1059 mg
  • cholesterol 17 mg

How to Make It

  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.