Greens and Farfalle Soup

By amaliana

Small elbow macaroni, penne, orzo, or fusilli can replace the farfalle in this hearty soup. And, if you like, you can also substitute greens auch as spinach, turnip greens, beet greens, or kale for the escarole and Swiss chard.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely chopped
• Small pinch of red pepper flakes
• 8 cups Vegetable Stock
• 1/4 pound dried farfalle
• 1/4 pound escarole(Batavian endive), carefully washed and cut into 1-inch pieces
• 1/4 pound Swiss chard, carefully washed and cut into 1-inch pieces
• 2 teaspoons fresh lemon juice
• Salt and freshly ground pepper
• 3/4 cup grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

In a 4-qt. soup pot over medium-low heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is soft but not golden, about 2 minutes. Add the stock and bring to a boil over high heat. Add the pasta, reduce the heat to medium, and simmer, uncovered, until the pasta is cooked, 12-15 minutes.
Add the escarole and Swiss chard, stir well, and continue to simmer just until the greens wilt but are still bright green, about 3 minutes. Remove from the heat and add the lemon juice. Season to taste with salt and pepper.
Ladle into warmed bowls and serve immediately. Pass the Parmesan at the table.