SOUP WITH GREENS AND PASTA

SERVES 4

This is quick, healthy, light and delicious. Any type of frozen or fresh greens may be used. You can also cook your own chick peas from dried. Pancetta is an Italian bacon. If you can't get it in your area, use regular or omit entirely. This would also make a wonderful soup for a first course, serving about 6 people.

INGREDIENTS

1 tablespoon olive oil

2 ounces pancetta, diced

1 medium onion, finely chopped

6 large cloves garlic, minced

1 package (16 ounces) frozen turnip greens

3 cans (14.5 ounces each) low-salt chicken broth

1 can (16 ounces) chick peas, 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 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.

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