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Spring Soup Of Greens And Pasta

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Los Angeles Times
Related tags
salad soups low fat nut free vegetarian lunch

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Ingredients

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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