1/2 lb whole grain pasta (I use farfalle or penne)
6 cups vegetable stock (store bought broth ok)
1 bag washed greens (I use baby spinach, but mustard greens work well too)
1 lemon,. quartered
Black pepper to taste
Option: 1 can Cannelini beans
How to make it
Heat olive oil in large soup pot on med high heat
when hot, add garlic and red pepper flakes
cook 1-2 mins; do not let garlic burn!
add broth/stock, bring to boil
When boiling, add pasta (sometimes I add extra)
Cook pasta to package directions, usually 8-10 mins - to al dente
When done, stir in bag of greens. (make sure they were washed first!)
When wilted, spoon into bowls.
Squeeze lemon to taste
Add black pepper to taste
If you used low-sodium broth you may need to add a bit of salt to taste
Whoops! Forgot to say that if you want to up the heartiness/protein quotient of this soup, you can add a can of beans to it (I prefer Cannelini) and stir in til warm. Do this before adding the greens so they don't get too soggy (the greens).