Hearty Greens Soup with Bowtie Pasta and Tomatoes
4

Serves 6 to 8

Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.

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    Ingredients: 
    • 2 tablespoons olive oil
    • 3 cloves garlic, chopped
    • 1 medium yellow onion, chopped
    • 1 bay leaf
    • Salt and pepper to taste
    • 4 plum tomatoes, cored and chopped
    • 2 carrots, chopped
    • 8 cups water
    • 1 bunch Swiss chard (about 3/4 pound), roughly chopped
    • 1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped
    • 1/2 pound dried bowtie (farfalle) pasta
    • 1 (3-inch) Parmigiano Reggiano rind, plus grated Parmigiano Reggiano for garnish
    • 1/4 pound baby spinach
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    Method: 

    Heat oil in a large pot over medium heat. Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.

    Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

    Remove and discard bay leaf and rind from soup then ladle into bowls, garnish with grated cheese and serve.

    Nutritional Info: 
    Per Serving:200 calories (45 from fat), 5g total fat, 1g saturated fat, 0mg cholesterol, 350mg sodium, 34g carbohydrate (5g dietary fiber, 4g sugar), 7g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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