Whole-grain Pasta Soup with Greens and Parmesan

Whole-grain Pasta Soup with Greens and Parmesan
Photo by Iain Bagwell


  • 8 ounces whole-grain angel hair pasta or thin spaghetti, broken into small pieces
  • 6 ounces parmigiano-reggiano cheese (see Notes)
  • 3 cups very thinly sliced kale leaves (stems removed)
  • 10 ½ cups reduced-sodium chicken broth (or homemade chicken stock)
  • 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 ...

View full recipe at My Recipes


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