How To Prepare
1
Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
2
Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add egg whites; cook for 2 minutes. (The cooked egg whites will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice.
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Ingredients
- 6 cups no salt added chicken broth
- 2 cups water
- 1 1/3 cups brown rice pasta shells, or other small pasta (4 ounces)
- 1 7-ounce can no salt added chickpeas, rinsed
- 1 bunch scallions, sliced, whites and greens divided
- Pinch of freshly grated nutmeg
- 3 cups chopped arugula, any tough stems removed
- 5 large eggs, yolks removed, lightly beaten
- Freshly ground pepper, to taste
- 2 tablespoons lemon juice
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