Whole-Grain Pasta Soup With Greens and Parmesan

• 10 12 cups organic reduced-sodium chicken broth or 10 12 cups homemade chicken stock
• 3 cups very thinly sliced kale leaves (stems removed) or 3 cups very thinly sliced spinach leaves (stems removed) or 3 cups very thinly sliced bok choy (stems removed)
• 8 ounces whole wheat angel hair pasta or 8 ounces whole wheat spaghetti, broken into small pieces
• 6 ounces parmigiano-reggiano cheese
• 2 teaspoons fresh lemon juice (not the bottled stuff)
• red pepper flakes (optional)

1. In a large pot over high heat, bring chicken broth to a boil.
2. Add kale or spinach or bok choy, reduce heat to medium-high, and cook 2 minutes.
3. Add pasta and cook until tender but not soft, 4 to 7 minutes or according to package instructions.
4. While pasta is cooking, use a vegetable peeler to shave cheese into strips about 3 inches long and 1/2 inches wide (strips do not need to be exact).
5. Just before serving, stir in lemon juice, then divide soup among 6 bowls.
6. Top each bowl with cheese and a sprinkling of chile flakes, if you like.

chicken broth, very, whole wheat angel hair pasta, cheese, lemon juice, red pepper

Taken from www.food.com/recipe/whole-grain-pasta-soup-with-greens-and-parmesan-209264 (may not work)