After getting home at 10:00 at night, I really didn't feel like making anything for dinner but was starving. This recipe did the trick. It was super quick, easy, and yummy. The cheese was a bit of a splurge (about $5.50 for 5 oz. of Parmesan-reggiano), but all the other ingredients were so cheap, it made the cheese worth it. For such a simple recipe, it had a lot of taste. The recipe also says that the soup is meant to be made just before serving; after a few hours in the broth, the pasta will turn soft and gummy.
- 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
- 2 teaspoons fresh lemon juice
- Red chile flakes (optional)
1. In a large pot over high heat, bring chicken broth to a boil. Add kale, reduce heat to medium-high, and cook 2 minutes. 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).
2. 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.
Rating: 4 stars out of 5
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1575586
those parmasen cheese flakes are making me hungry!
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