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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Hearty and delicious, full of fibre and protein, quick and easy. Adapted from a recipe by Kristen Swensson at Serious Eats. Ingredients:
6 cups reduced-sodium chicken broth |
2 cups water |
1 1/3 cups small whole wheat pasta (such as orzo or acini de pepe) |
1 (15 ounce) can chickpeas, drained and rinsed |
1 bunch scallion, sliced, whites and greens divided |
1 dash nutmeg |
3 cups chopped spinach or 3 cups swiss chard or 3 cups arugula, stems removed |
4 large eggs, lightly beaten |
freshly ground black pepper |
2 tablespoons freshly squeezed lemon juice |
6 tablespoons grated parmesan cheese |
Directions:
1. In a large pot or Dutch oven, combine chicken broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes.
2. Add greens, stir and cook 1 minute. Reduce heat to a simmer. Stir soup rapidly, then slowly drizzle eggs into soup near the edge of the pot, stirring constantly. (If you add them to the center, they'll clump up too much. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.
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