Recipes for Health: Garlic Soup With Spinach

Andrew Scrivani for The New York Times

Garlic soup with spinach.

I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.

Recipes for Health

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

 

1 1/2 quarts chicken stock, turkey stock, vegetable stock, or water

A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley

Salt and freshly ground pepper to taste

2 to 3 large garlic cloves (to taste), minced

1/2 cup elbow macaroni

2 eggs

1/4 cup freshly grated Parmesan (1 ounce)

1 6-ounce bag baby spinach, or 12 ounces of bunch spinach, stemmed, washed, dried and coarsely chopped

 

1. Place the stock or water in a large saucepan or soup pot with the bouquet garni. Season to taste with salt and freshly ground pepper. Bring to a simmer and add the garlic. Cover and simmer 15 minutes. Add the pasta and simmer 5 minutes, until cooked al dente. Remove the bouquet garni.

2. Beat the eggs in a bowl and stir in 1/3 cup of stock, making sure that it is not boiling, and the cheese.

3. Stir the spinach into the simmering stock and simmer for 1 minute. Drizzle in the egg mixture, scraping all of it in with a rubber spatula. Turn off the heat and stir very slowly with the spatula, paddling it back and forth until the eggs have set. Taste, adjust seasoning, and serve at once.

Yield: Serves 4

Advance preparation: If using stock it can be made months ahead and frozen, or four days ahead and refrigerated. The soup is last-minute.

Nutritional information per serving: 134 calories; 4 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 97 milligrams cholesterol; 13 grams carbohydrates; 1 gram dietary fiber; 184 milligrams sodium (does not include salt to taste); 11 grams protein

Up Next: Penne With Mushroom Ragout and Spinach

 

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

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