Orecchiette-Spinach Soup

Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

• Makes 6 servings

Ingredients Edit

• 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 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