Whole-Grain Pasta Soup With Greens and Parmesan

This is a simple soup and can be made in less than 30 minutes. It is very smooth and delightful. I wouldn't suggest making it in advance as the noodles will get soggy. Found this in Sunset Magazin, 01/2007.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 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)

Directions

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.