Orecchiette-Spinach Soup
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.
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 tbsps. 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
Makes 6 servings.
Calories 177, Fat 4 g. Carbs 24 g, Fiber 1 g.
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