Ital­ian Egg Drop Soup

Vegetarian Today - - Ingredient Focus -

If you want to add more pro­tein and fiber to the soup, add a can of can­nellini beans. Makes 4 serv­ings (8 cups) To­tal time: 20 min­utes 6 cups low-sodium veg­etable broth 1 Tbsp. minced fresh gar­lic Pinch of freshly grated nut­meg 8 cups chopped es­ca­role (1 head) 3 eggs, beaten 2 Tbsp. fresh lemon juice Salt and black pep­per to taste Ex­tra-vir­gin olive oil Shred­ded Parmesan Minced zest of 1 lemon

Heat broth, gar­lic, and nut­meg in a saucepan over medium to a sim­mer. Stir in es­ca­role, par­tially cover, and sim­mer un­til ten­der, about 5 min­utes. In­crease heat to high and bring soup to a boil.

Slowly add eggs in a steady stream; let sit 30 sec­onds, then stir to break eggs into pieces. Re­duce heat to medium and al­low eggs to cook, 2–3 min­utes. Stir in lemon juice and sea­son soup with salt and pep­per. Serve soup with oil and Parmesan, and gar­nish with zest. Per serv­ing: 98 cal; 4g to­tal fat (1g sat); 140mg chol; 286mg sodium; 9g carb; 5g fiber; 6g pro­tein

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