Makes 6 to 8 servings
Place the onion and celery in a soup pot and just barely cover with water. Cook over medium high heat until the onions and celery are soft and most of the water has evaporated.
Add the potatoes, kale, escarole, cheese rinds and thyme. Pour enough water into the pot to just cover the ingredients. Cover and cook over medium heat until the greens have wilted down and the potatoes are soft, about 15 minutes. Stir in the pasta. Add salt and pepper to taste and stir in the lime or lemon juice. Serve piping hot with crusty bread.
Variation: add tiny meatballs or cooked shredded chicken to the finished soup.
1 medium red onion, peeled and diced1 cup celery, diced2 all purpose potatoes, peeled and diced3 cups kale torn into pieces2 cups escarole, torn into pieces1 cup diced Parmigiano Reggiano cheese rinds (optional)2 tablespoons fresh thyme leaves1 cup cooked ditalini, orzo or other soup pasta or cooked riceSalt to tasteGrinding black pepper to taste2 tablespoons fresh lime or lemon juice
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