Whole-grain Pasta Soup with Greens and Parmesan

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)

Preparation

1. 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. 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.