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.
Special Diets:
Ingredients
Method
Heat oil in a large pot over medium heat.
Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes.
Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more.
Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.
Stir in 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 cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.
Nutritional Info
Serving Size
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.