Recipe

Spinach Red Pepper And Pasta Soup With Egg Recipe


Spinach Red Pepper And Pasta Soup With Egg Recipe
Add Step-by-Step Photos 		Gourmetloveaffair / All my dishes
1 year, 6 months ago
Adapted from Cooking Light. I had a ton of Farmers' Market veggies and I decided to make soup. I added a garlic, and red bell pepper and didn't use much salt. The egg adds some protein. Perfect for lunch. Serves 2-3 comfortably.
Prep:8m Cook:15m Servings:3

Gourmetlove

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Ingredients
  • 6 cups chicken stock
  • 4 oz small-shaped pasta (fusilli, orecchiette, or farfalle)
  • 1 clove garlic, minced
  • 2 cups baby spinach
  • 1 bell pepper, seeded/de-ribbed
  • 1 tomato, seeded and roughly chopped
  • 1 egg
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoons fresh cracked black pepper
  • pinch salt

Directions
  1. In 2-3 qt stockpot, bring chicken stock to a boil.
  2. Add pasta, bell pepper, spinach, and garlic. Cook until pasta is tender (7-9 minutes)
  3. Reduce to slow simmer, add tomato.
  4. In seperate bowl, whisk together egg, 2 tablespoons parmesan cheese, black pepper and salt.
  5. Once soup is barely simmering, slowly drizzle egg mixture into liquid, stirring constantly.
  6. Cook for 2 minutes and serve. Garnish with remaining cheese and fresh pepper.

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Comments

auntybea 1 year, 5 months ago said:
Sounds delicious! Great post!


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