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Orecchiette-Spinach Soup

6 servings

  • 1 cup water
  • 3 14 oz. cans low-salt fat-free chicken broth
  • 1 1/2 cups orecchiette or gnocchi pasta shells
  • 1 10 oz. package frozen spinach, thawed
  • 1 cup chopped, seeded tomato
  • 3 Tablespoons parmesan cheese
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 1 Egg
  • 6 teaspoons parmesan cheese

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

Bring water and broth to a boil in a large dutch oven. Add pasta and spinach; cover, reduce heat, and simmer for 12 minutes or until pasta is tender. Stir in tomato.

In a cup, combine 3 Tbs cheese, pepper, salt and egg ; stir well. Slowly drizzle egg mixture into simmering soup; cook 2 minutes, stirring constantly. Ladle into soup bowls; sprinkle each serving with 1 teaspoon parmesan cheese

 
Nutrition Facts (5 PP)
Amount Per Serving: Calories 177 - Calories from Fat 32
Percent Total Calories From: Fat 18%, Protein 27%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 39mg, Sodium 524mg, Total Carbohydrate 24g, Dietary Fiber 1g, Protein 12g, Vitamin A 3942 units, Vitamin C 19 units, Calcium 0 units, Iron 2 units

Bon appetit!

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