Iain Bagwell Photo by: Iain Bagwell

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.

Sunset FEBRUARY 2007

  • Yield: Makes 6 to 8 servings
  • Total:30 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 22%
  • Protein: 19g
  • Fat: 5.8g
  • Saturated fat: 4g
  • Carbohydrate: 29g
  • Fiber: 4.4g
  • Sodium: 1059mg
  • Cholesterol: 17mg

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Whole-grain Pasta Soup with Greens and Parmesan recipe