Instructions: 1. Heat oil in large saucepot over medium-low heat. Add garlic and cook until fragrant (do not brown). Stir in broth, chicken, Parmesan rind or cheese, pepper and nutmeg. Bring just to boil; reduce heat and simmer 10 minutes. Remove chicken and set aside. Remove and discard cheese rind.

2. Increase heat to high. Add pasta and boil, stirring occasionally, until tender, 5 to 10 minutes. Meanwhile, chop chicken into 1/2-inch dice.

3. Return chicken to soup; add spinach. Spoon into bowls and sprinkle with grated Parmesan.

Makes 6 cups.

PER CUP

Prep time: 10 minutes

Cooking Time: 17 minutes

Degree of difficulty: Easy
Low-calorie

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