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 CheeseMakes 6 Servings.

Calories 177, Fat 4 G. Carbs 24 g, Fiber 1 G.

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