Orecchiette-Spinach Soup

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 6 servings

Ingredients

 * 1 cup water
 * 3 x 14 oz cans low-salt fat-free chicken broth
 * 1½ cups orecchiette or gnocchi pasta shells
 * 1 x 10 oz package frozen spinach, thawed
 * 1 cup chopped, seeded tomato
 * 3 tablespoons parmesan cheese
 * ½ teaspoon fresh ground black pepper
 * ¼ teaspoon salt
 * 1 egg
 * 6 teaspoons Parmesan cheese

Directions

 * 1) 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.
 * 2) Bring water and broth to a boil in a large dutch oven.
 * 3) Add pasta and spinach; cover, reduce heat, and simmer for 12 minutes or until pasta is tender.
 * 4) Stir in tomato.
 * 5) In a cup, combine 3 tbsp cheese, pepper, salt and egg, stir well.
 * 6) Slowly drizzle egg mixture into simmering soup; cook 2 minutes, stirring constantly.
 * 7) Ladle into soup bowls, sprinkle each serving with 1 teaspoon Parmesan cheese.

Nutritional information
Per serving:
 * Calories 177 | Fat 4g | Carbs 24g | Fiber 1g