Try this Garlic Soup with Fusilli and Broccoli recipe, or contribute your own.
Suggest a better description1. Combine the water, bay leaf, and salt in a soup pot and bring to a simmer. Add the garlic, thyme, and olive oil, cover, and simmer for 15 minutes. Add the fusilli and broccoli, turn up the heat slightly, and continue to simmer, uncovered, until the fusilli is cooked al dente, about 10 minutes. Note: If you want the broccoli to be crisper, add it to the soup five minutes after the fusilli. [I added broc about 3 min after fusilli.] 2. Beat the eggs in a bowl and stir in the cheese and parsley. Ladle some soup into the eggs and stir together. Turn off the heat under the soup and stir the egg mixture into the soup pot. Stir for a minute and serve, garnishing each bowl with croutons if desired. * White or multi-colored fusilli will be prettiest. Recipe By : Martha Rose Shulmans Main-Dish Soups Posted to EAT-L Digest 20 Sep 96 Date: Sat, 21 Sep 1996 16:56:04 -0400 From: Eileen & Bob Holze
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Serving Size: 1 Serving (477g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 188 | ||
Calories from Fat: 117 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 182mg | 6 % | |
Potassium 190.7mg | 5 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.6g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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