Orecchiette-Spinach Soup

6 servings

• 1 cup water
• 3 14 oz. cans low-salt fat-free chicken broth
• 1 1/2 cups orecchiette or gnocchi pasta shells
• 1 10 oz. package frozen spinach, thawed
• 1 cup chopped, seeded tomato
• 3 Tablespoons parmesan cheese
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 Egg
• 6 teaspoons parmesan cheese

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.

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.

Bring water and broth to a boil in a large dutch oven. Add pasta and spinach; cover, reduce heat, and simmer for 12 minutes or until pasta is tender. Stir in tomato.

In a cup, combine 3 Tbs cheese, pepper, salt and egg ; stir well. Slowly drizzle egg mixture into simmering soup; cook 2 minutes, stirring constantly. Ladle into soup bowls; sprinkle each serving with 1 teaspoon parmesan cheese

Bon appetit!