Every year thousands of people with questionable sanity decide to spend the month of November writing a novel. The project starts at on November 1 and ends at midnight November 30th and involves putting 50,000 at least semi-coherent words on the page. This is about…
Month: October 2010
So far, here on the Front Range of Colorado, we’ve had very few shivery cold moments this fall. But they are a-comin’. And as the evenings draw in earlier and the night chill sets in around dinner time soup is on my mind. Here is a very easy and very delicious soup you can make without much advance planning and can vary to your own taste and what’s in your fridge. Enjoy.
Italian Spinach Egg Drop Soup
- ½ lb small cut pasta
- 4 cups vegetable broth
- 3 cloves garlic
- 5-6 ounces fresh baby spinach
- 4 eggs
- ½ cup grated parmesan cheese
- salt and pepper to taste
- extra parmesan for passing
- lemon wedges
Cook pasta in boiling water until al dente, drain, cool, and set aside. Chop garlic and then heat in broth until boiling. Add pasta and spinach, cook until spinach is wilted, 3-4 minutes. Beat the eggs then drizzle into the boiling soup. Use a fork to break up large strands of egg. Cook another 5 minutes then add the pasta, stir in the cheese, season to taste with salt and pepper, and serve hot with extra cheese and lemon wedges on the side. This is great with a crusty loaf of bread for dipping.
Variations: You can use chicken stock and add small pieces of cooked chicken. You can also add 1 cup cooked cannellini beans (small white beans) when you add the pasta and spinach. You can use cooked tortellini instead of plain pasta. You can make it spicy with some red chili flakes added with the garlic. Be creative, mangia.