Spinach Red Pepper And Pasta Soup with Egg
From gourmetloveaffair 16 years ago
- 15 minutes to make
- Serves 3
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.
Ingredients
- 6 cups chicken stock shopping list
- 4 oz small-shaped pasta (fusilli, orecchiette, or farfalle) shopping list
- 1 clove garlic, minced shopping list
- 2 cups baby spinach shopping list
- 1 bell pepper, seeded/de-ribbed shopping list
- 1 tomato, seeded and roughly chopped shopping list
- 1 egg shopping list
- 3 tablespoons grated parmesan cheese shopping list
- 1/2 teaspoons fresh cracked black pepper shopping list
- pinch salt shopping list
How to make it
- In 2-3 qt stockpot, bring chicken stock to a boil.
- Add pasta, bell pepper, spinach, and garlic. Cook until pasta is tender (7-9 minutes)
- Reduce to slow simmer, add tomato.
- In seperate bowl, whisk together egg, 2 tablespoons parmesan cheese, black pepper and salt.
- Once soup is barely simmering, slowly drizzle egg mixture into liquid, stirring constantly.
- Cook for 2 minutes and serve. Garnish with remaining cheese and fresh pepper.
People Who Like This Dish 5
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