Garlic Soup With Spinach
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½quarts chicken stock, turkey stock, vegetable stock, or water
- A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
- Salt and freshly ground pepper to taste
- 2 to 3large garlic cloves (to taste), minced
- ½cup elbow macaroni
- 2eggs
- 16-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped
- ¼cup freshly grated Parmesan (1 ounce)
Nutritional analysis per serving (4 servings)
257 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 18 grams protein; 1048 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.
- Step 2
Beat the eggs in a bowl and stir in ⅓ cup of stock, making sure that it is not boiling, and the cheese.
- Step 3
Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.
- Advance preparation: If using stock it can be made months ahead and frozen, or four days ahead and refrigerated. The soup is last-minute.
Private Notes
Comments
Cooked yesterday for lunch. It is a very forgiving recipe and easy to adapt to use what’s languishing in your fridge. Based on the other notes, I used a teaspoon of turmeric to give it a beautiful bright color. Added lemon juice at the end and some red pepper flakes to brighten the flavor. Extra pasta, garlic and spinach because I had them. It got a thumbs up from my husband who has not been a fan of my healthy recipes in recent weeks.
I made this soup with the fresh herbs my partner has been growing on the fire escape - rosemary sage and a ton of oregano 2 bay leaves. Made the broth SO DELICIOUS and I was able to get that delicious golden-brown color. I liked the noodles because they add a bit of texture to an otherwise silky broth. Def going to make again!
Threw in a parmesan rind and a couple of extra garlic clothes. Delicious
Could this be made with farro or other ancient grains to be healthier?
Made this with one box of stock. Extra cheese and garlic. A little Red Pepper. A squeeze of lemon. Very good!
I added leftover Thanksgiving turkey. We, and the store were out of fresh thyme, so it was parsley, rosemary, and tarragon. Delish!!!!!
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