Whole-grain Pasta Soup with Greens and Parmesan

Ingredients

• 3 cups kale leaves very thinly sliced (stems removed)
• 2 teaspoons juice of lemon fresh
• 10.5 cups chicken broth homemade reduced-sodium (or chicken stock)
• 6 ounces parmigiano-reggiano cheese (see Notes)
• 8 ounces pasta like spaghetti thin

Equipment

• bowl
• pot
• peeler

Directions

1. In a large pot over high heat, bring chicken broth to a boil.
2. Add kale, 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. 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).
4. 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.