Good for feeding a husband whose tummy is feeling a little poorly. The Child seems to like it as well. There are loads of recipes for making Parmesan broth, so use whichever one you like best — I went for the easiest (of course).
At least 1 Parmesan rind (or some sort of budget version, which is what I’ve used)
Parsley, dried or fresh
Spinach or kale, shredded
Make the broth: put the required amount of stock into a saucepan or pot. Drop in the parmesan rind (you’ll need more than one if you’re making a large quantity) and parsley. Let it simmer for 30 minutes.
Prepare the vegetables: wash and (if using kale) strip the leaves from the stalks. Grab a bunch of leaves and cut into shreds with kitchen scissors.
Optional extra yummy step involving broccoli: Slice some broccoli thinly (I had a bunch of stalks). Fry in a pan with oil, salt, and pepper until soft and brown round the edges.
Finish it off: Remove the cheese rind. Add the vegetables to the broth and let simmer for a minute or so, then throw in your filled pasta and simmer until heated through. Top with fried broccoli pieces and serve immediately.