With the cold weather settling in, I need something VERY warm when I get home from work. That’s when I go into soup mode. Here is a quick and easy and flavorful soup to make. I really love ditalini pasta, and it works perfectly in this soup.
Spinach and eggdrop pasta soup (from Food&Wine, with my nondairy adaptation)
1/2 pound ditalini or other small pasta
2 quarts chicken stock
4 garlic cloves, thinly sliced
5 ounces baby spinach
salt and freshly ground pepper
4 large eggs, beaten
1/2 cup grated soy parmesan
extra virgin olive oil for drizzling
Cook the pasta in a pot of boiling salted water until al dente. Drain well.
In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of soy cheese. Ladle the soup into bowls, drizzle with olive oil and serve. Makes 10 servings.