Whole-grain Pasta Soup With Greens And Parmesan

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.