Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

  • Makes 6 servings

Ingredients Edit

Directions Edit

  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 Edit

Per serving:

  • Calories 177 | Fat 4g | Carbs 24g | Fiber 1g
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