I am a vegetarian and this is one of my favorite recipes. It is simple to make, low fat, and delicious. It comes from the Williams- Sonoma Vegetarian Cookbook, page 32.
Ingredients
| 2 tablespoons extra-virgin olive oil |
| 3 cloves garlic |
| small pinch red pepper flakes |
| 8 cups vegetable stock |
| 1/4 lb dried farfalle pasta |
| 1/4 lb escarole, washed and cut into 1 inch pieces |
| 1/4 lb swiss chard, stemmed, washed and cut into 1 inch pieces |
| 2 tablespoons fresh lemon juice |
| salt and freshly ground pepper |
| 3/4 cup freshly grated parmesan cheese |
Directions
In a 4 quart soup pot over medium-low heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is soft but not golden, about 2 minutes. Add the stock and bring to a boil over high heat. Add the pasta, reduce the heat to medium, and simmer, uncovered, until the pasta is cooked, 12-15 minutes.
Add the escarole and swiss chard, stir well and continue to simmer just until the greens wilt but are still bright green, about three minutes. Remove from the heat and add the lemon juice and season to taste with salt and pepper.
Ladle into warmed bowls and serve immediately. Pass the parmesan cheese at the table.
