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Spring Soup Of Greens And Pasta

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Los Angeles Times
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salad soups low fat nut free vegetarian easter lunch


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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 pound yields 8 cups coarsely chopped.

2 tablespoons olive oil

1 onion, chopped

4 cloves garlic, minced

1/2 pound mixed leafy greens, stemmed and coarsely chopped (about 8 cups)

3 cups vegetable or chicken stock diluted with 3 cups water

2 teaspoons salt, more to taste

3/4 cup small pasta shapes (such as riso or stars), or 1 cup cooked rice

1 teaspoon sherry vinegar, more to taste

1/4 teaspoon freshly ground black pepper

1/2 teaspoon finely ground fennel seed

6 tablespoons grated Parmigiano-Reggiano

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