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Hearty Greens Soup with Bowtie Pasta and Tomatoes

Serves 6 to 8
Time 50 min
Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic chopped
  • 1 medium yellow onion chopped
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt
  • 4 Roma tomatoes cored and chopped
  • 2 carrots chopped
  • 1 bunch Swiss chard (about 3/4 pound) roughly chopped
  • 1/2 bunch escarole (about 1/2 pound) stemmed and roughly chopped
  • 1/2 pound dried bowtie (farfalle) pasta
  • 1 (3-inch) Parmigiano-Reggiano rind plus grated Parmigiano Reggiano for garnish
  • 1/4 pound baby spinach
  • 1/4 teaspoon ground black pepper
Method

Heat oil in a large pot over medium heat. Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in chard, escarole, pasta and Parmigiano-Reggiano rind. Reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic chopped
  • 1 medium yellow onion chopped
  • 1 bay leaf
  • 1/2 teaspoon fine sea salt
  • 4 Roma tomatoes cored and chopped
  • 2 carrots chopped
  • 1 bunch Swiss chard (about 3/4 pound) roughly chopped
  • 1/2 bunch escarole (about 1/2 pound) stemmed and roughly chopped
  • 1/2 pound dried bowtie (farfalle) pasta
  • 1 (3-inch) Parmigiano-Reggiano rind plus grated Parmigiano Reggiano for garnish
  • 1/4 pound baby spinach
  • 1/4 teaspoon ground black pepper