Spring Soup Of Greens And Pasta

Name: Spring Soup Of Greens And Pasta
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 710 milliliters vegetable or chicken stock diluted with 3 cups water; 1 teaspoons finely ground fennel seed; 4 cloves garlic, minced; 2 liters 1/2 lb mixed leafy greens, stemmed and coarsely chopped (about; 2 liters The mixed leafy greens can include mustard, kale, collard, beet and turnip greens, chard as well as dandelions. (Watch the dandelions as too many might make the soup bitter.) One-half lb yields; 2 Tbsps olive oil; 1 onion, chopped; 6 Tbsps grated Parmigiano-Reggiano; 177 milliliters pasta shapes (such as riso or stars), or 1 cup cooked rice; 2 teaspoons salt, more to taste; 1 teaspoon sherry vinegar, more to taste

You can never have too many main course recipes, so give Spring Soup Of Greens And Pastan a try. This recipe serves 2. One portion of this dish contains roughly 22g of protein, 23g of fat, and a total of 481 calories. It will be a hit at your Autumn event. A mixture of garlic, the leafy greens can include mustard, pasta shapes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. From preparation to the plate, this recipe takes approximately 32 minutes.