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Italian Spring Vegetable Soup

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Ingredients
  Defatted chicken stock 4 1⁄2 Cup (72 tbs)
  Frozen artichoke hearts 1 1⁄2 Cup (24 tbs)
  Asparagus 6 Ounce, cut into 1inch pieces
  Sliced spinach 3⁄4 Cup (12 tbs) (Use Fresh Ones)
  Egg 1
  Lemon juice 2 Tablespoon
  Salt To Taste
  Black pepper To Taste
Directions

In a large saucepan, bring the stock to a boil.
Add the artichoke hearts and asparagus and cook for 3 minutes, or until the asparagus is almost tender.
Add the spinach and cook for 1 minute, or until it turns soft and bright green.
In a small cup, beat the egg.
Slowly and gently stir the egg into the soup, cooking just until thin threads form
Stir in the lemon juice; add salt and pepper to taste.

Recipe Summary

Cuisine: 
Italian
Method: 
Boiled
Dish: 
Soup
Interest: 
Spring
Ingredient: 
Vegetable

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 305 Calories from Fat 53

% Daily Value*

Total Fat 6 g9.1%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 2821.5 mg117.6%

Total Carbohydrates 28 g9.5%

Dietary Fiber 9.8 g39.4%

Sugars 7 g

Protein 42 g83.5%

Vitamin A 372.7% Vitamin C 133.2%

Calcium 72.7% Iron 89.8%

*Based on a 2000 Calorie diet

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Italian Spring Vegetable Soup Recipe