Recipe Details
Recipe Keywords
Ingredients (yields Makes 6 to 8 servings servings)
- 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)
Cooking Instructions
For cooking instructions, please visit myrecipes.com
Public Comments (1)
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Robin_Horrigan
January 23rd, 2011
What a terrific, quick and nutritious pot of soup to simmer up and ease the chills of a winter cold. And it's almost a pantry meal if you keep frozen greens and a few lemons on hand.
I used two 32 oz cartons of the best quality chicken stock and 8 oz of Barilla Pasta Plus spaghetti. Next time I make this (and for certain, I will!) I will decrease the amount of pasta to 5/6 oz. and increase to three cartons of chicken stock. I also added two teaspoons of minced garlic to the broth. Why not?
I had a bag of chopped kale left in the freezer from my summer farm share. But feel free to use fresh kale, packaged frozen kale, collard or mustard greens, or any variety of spinach, fresh or frozen. If you use fresh baby spinach, you would wait until the end to drop it in since it is more delicate.
Don't be afraid of the bit of heat from the red pepper flakes - especially if you are sniffling like I am!