Try this Soup Of Garden Greens With Parmesan Threads - New Joy Of Cooking recipe, or contribute your own.
Suggest a better descriptionIn a large soup pot, cook carrots, zucchini, onions in olive oil, stirring, over medium-low heat until wilted, about 10 minutes.
Add stock, and dried herbs if using instead of fresh. Boil, partially covered, until the vegetables are tender, about 10 minutes.
Meanwhile beat together eggs and Parmesan cheese, and set aside.
Drop romaine or escarole leaves, fresh basil, fresh parsley, and fresh oregano into the soup and simmer, uncovered, for 1 minute.
Remove the soup from the heat and whisk in the egg mixture, stirring slowly so that it forms thin, firm threads. Season to taste with salt and pepper.
Serve hot.
Makes about 10 cups.
NOTES : Fresh herbs bring vibrance, while a good Parmesan cheese lends an appealing nuttiness to this quick vegetable soup. Add and subtract vegetables depending on what the garden and market yield. Serve with a whole-grain bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (15244g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1437 | ||
Calories from Fat: 323 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.9g | 48 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 868mg | 267 % | |
Sodium 57228.5mg | 1973 % | |
Potassium 2453.8mg | 65 % | |
Total Carbohydrate 244.6g | 72 % | |
Dietary Fiber 16.1g | 64 % | |
Sugars, other 228.5g | ||
Protein 47.2g | 67 % | |
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: 1437
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