Parmesan Broth with Greens, Beans, and Pasta Recipe | James Beard Foundation

Ingredients

• 5 medium carrots, roughly chopped
• 4 celery stalks, roughly chopped
• 1 large onion with peel, cut into 8 pieces
• 1 head garlic cut in half crosswise
• 1 cup extra-virgin olive oil
• 3 to 4 leftover chicken carcasses
• 1 large bunch flat-leaf parsley (or stems from assorted soft herbs like parsley, dill, cilantro, etc.)
• 1 cup dry white wine
• 10 cups homemade or store-bought chicken stock
• 8 ounces Parmesan cheese rinds (about 6 to 8 rinds)
• 1/2 cup dry soup pasta (such as ditalini, annelini, or orzo)
• 1/2 cup cooked white beans
• 4 cups loosely packed, tender cooking greens (such as spinach, chard, mustard greens, kale, or chicory), roughly cut into ¼- to ½-inch-wide ribbons
• 1 lemon