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.
More From Sunset
- Calories: 236
- Calories from fat: 22%
- Protein: 19g
- Fat: 5.8g
- Saturated fat: 4g
- Carbohydrate: 29g
- Fiber: 4.4g
- Sodium: 1059mg
- Cholesterol: 17mg
- 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)
- 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.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note