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SOUP WITH GREENS AND PASTA SERVES 4 AS A MAIN COURSE, 6 to 8 AS A FIRST COURSE This is a quick, healthy, light and delicious soup recipe. Any type of frozen or fresh greens may be used, adjusting the cooking time as needed. Pancetta is an Italian bacon. If you can't get it in your area, you can use regular smoked bacon, or omit it entirely and use vegetable broth for a vegetarian version. This is a wonderful soup as a main course, but it is light enough to serve as a starter at an elegant meal. INGREDIENTS 1 tablespoon olive oil 2 ounces pancetta, diced 1 medium onion, finely chopped 6 large cloves garlic, minced 1 package (16 ounces) frozen greens, such as spinach 3 cans (14.5 ounces each) low-sodium chicken broth 1 can (16 ounces) chick peas, rinsed and drained 1 cup water (if needed) 8 ounces uncooked ditalini or other small shaped pasta Pepper to taste Freshly grated Parmesan cheese, for garnish Heat olive oil in a large pot over medium-high heat. Add the pancetta and fry until lightly browned. Add the onions and sauté until soft. Add the garlic and sauté one more minute. Add the greens, broth and chick peas. Cover, reduce heat to medium and cook until the greens and peas are tender, about 20 minutes. Add some water if needed before adding the pasta. Stir in the pasta and cook over medium heat until tender, about 10 minutes. Taste for seasoning. Serve, passing cheese separately. Note: Whole wheat pasta works perfectly in this soup. Since I can't find it in a ditalini shape, I usually use small shells or elbows. Additionally, I prefer either low-sodium or 'no salt added' chick peas. The choice is yours.

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