Spinach Red Pepper And Pasta Soup With Egg |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Adapted from Cooking Light. I had a ton of Farmers' Market veggies and I decided to make soup. I added a garlic, and red bell pepper and didn't use much salt. The egg adds some protein. Perfect for lunch. Serves 2-3 comfortably. Ingredients:
6 cups chicken stock |
4 oz small-shaped pasta (fusilli, orecchiette, or farfalle) |
1 clove garlic, minced |
2 cups baby spinach |
1 bell pepper, seeded/de-ribbed |
1 tomato, seeded and roughly chopped |
1 egg |
3 tablespoons grated parmesan cheese |
1/2 teaspoons fresh cracked black pepper |
pinch salt |
Directions:
1. In 2-3 qt stockpot, bring chicken stock to a boil.
2. Add pasta, bell pepper, spinach, and garlic. Cook until pasta is tender (7-9 minutes)
3. Reduce to slow simmer, add tomato.
4. In seperate bowl, whisk together egg, 2 tablespoons parmesan cheese, black pepper and salt.
5. Once soup is barely simmering, slowly drizzle egg mixture into liquid, stirring constantly.
6. Cook for 2 minutes and serve. Garnish with remaining cheese and fresh pepper.
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