A Recipe to Use Your Cheese Rinds: Minestra di Pasta e Cicoria

That sounds better than pasta and greens, doesn't it? I was leafing (Freud1an slip--oops) through a favorite cookbook that has been languishing unused. There I came upon a recipe that is both simple, frugal, uses both my garden greens and the parmesan rinds I brought back from Chicago.

The book is Verdura, by Viana La Place. It features very simple recipes.  Like this one. I am too lazy to do the recipe exactly, but I'm sure Viana would agree, since this kind of cooking does not require precision.

--Wash and coarsely chop some greens (recipe calls for 1 large head endive or escarole. I call for kale and chard.)
--Saute 3 cloves garlic and pinch red pepper flakes in 3 TBS olive oil. Do this in soup pot.
--Add 4 cups of water and a little salt and bring to boil.
--Add greens. Stir. Cover.
--A bit later, throw in 1 cup tubetti pasta. (I use whatever I have.)
--Add 2 ounces pecorino romano ends, cut into small chunks. (Needless to say, I'm using my parmesan rinds).

Cook till pasta is done. Serve with grated romano.