I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Tuesday, December 7, 2010

Italian Egg Drop Soup

6 servings, about 1 1/2 cups each

Active Time:

Total Time:

Ingredients

  • 6 cups reduced-sodium chicken broth
  • 2 cups water
  • 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
  • 1 7-ounce can chickpeas, rinsed
  • 1 bunch scallions, sliced, whites and greens divided
  • Pinch of freshly grated nutmeg
  • 3 cups chopped arugula, any tough stems removed
  • 4 large eggs, lightly beaten
  • Freshly ground pepper to taste
  • 2 tablespoons lemon juice
  • 6 tablespoons freshly grated Parmesan cheese

Preparation

  1. Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
  2. Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Nutrition

Per serving: 196 calories; 6 g fat (2 g sat, 2 g mono); 145 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 14 g protein; 3 g fiber; 740 mg sodium; 461 mg potassium.

Nutrition Bonus: Folate (15% daily value)

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 medium-fat meat


SOURCE: : March/April 2010