Orecchiette-Spinach Soup

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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