Ingredients
7.5 c. water
0.5 c. dry white wine
6 t. chicken bullion paste
2 c. water
1 1/3 c. medium pasta shells or other small pasta (4 ounces)
1/2 15-ounce can chickpeas, rinsed
1 bunch scallions, sliced, whites and greens divided
Pinch of freshly grated nutmeg
3 c. chopped arugula or other greens, any tough stems removed
4 large eggs, lightly beaten
8 egg whites
2 T. lemon juice
6 T. freshly grated Parmesan cheese
Freshly ground pepper, to taste
Sprinkle ghost chili flakes, to taste
Directions
Combine wine, water, bullion, 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.
Stir in greens 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 Facts
| Servings 6.0 | |
| Amount Per Serving | |
| calories 273 | |
| % Daily Value * | |
| Total Fat 6 g | 9 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 128 mg | 43 % |
| Sodium 1135 mg | 47 % |
| Potassium 191 mg | 5 % |
| Total Carbohydrate 23 g | 8 % |
| Dietary Fiber 3 g | 10 % |
| Sugars 3 g | |
| Protein 26 g | 52 % |
| Vitamin A | 12 % |
| Vitamin C | 4 % |
| Calcium | 12 % |
| Iron | 10 % |
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