|Canned chicken broth||14 1⁄2 Ounce|
|Canned minestrone soup||14 1⁄2 Ounce|
|Italian seasoning||1 Tablespoon|
|Eggs||4 , well beaten|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In medium saucepan over high heat, bring chicken broth, minestrone, and seasoning to boiling, While stirring soup, slowly pour in eggs. Remove from heat immediately.
Pour or ladle about 1 cup soup into each of 4 (10-oz.) bowls. Sprinkle each with 1 tablespoon of the cheese.